The Only Mac And Cheese Recipe You Need This Thanksgiving

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9x13 baking dish with butter.

In a bowl, mix 1 cup panko bread crumbs with 2 tablespoons melted butter and 1/2 teaspoon smoked paprika.

Grate in 1/4 cup of parmigiano reggiano cheese into the bread crumb mixture and mix well.

In a large bowl, combine 2 cups fontina cheese, 3.5 cups cheddar cheese, and 1/4 cup parmigiano reggiano cheese for the topping.

Boil 1 pound of elbow macaroni in salted water until al dente, then drain and set aside.

In a saucepan, melt 7 tablespoons of butter over medium heat.

Whisk in 1/2 cup of flour to create a roux, cooking for about 35-40 seconds.

Gradually whisk in 3 cups of cold milk, stirring until smooth.

Add 2 cups of half and half and continue to stir until the mixture thickens, about 7-10 minutes.

Season the cheese sauce with 2.5 teaspoons of salt and pepper to taste.

Add the cheese mixture to the sauce and stir until melted and smooth.

Combine the cooked macaroni with the cheese sauce, mixing well.

Transfer the macaroni and cheese mixture into the greased baking dish.

Top with the remaining cheese mixture and the prepared bread crumbs.

Cover the baking dish with foil and bake in the preheated oven for 10 minutes.

Remove the foil and bake for an additional 5-7 minutes until bubbly.

Broil for 60-90 seconds to brown the top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens