Cheesy Baked Mac and Cheese| Thanksgiving Sides | Macaroni and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella reduces fat and string cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper fat substitute.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, and powdered milk can be more cost-effective.

Boil water in a large pot and add salt.

Add elbow shaped pasta to boiling water and stir.

Cover the pot and cook the pasta until al dente, then drain.

In a skillet, melt 4 tablespoons of unsalted butter.

Add 2 tablespoons of all-purpose flour to the melted butter and cook for 1 minute.

Pour in evaporated milk and 1/2 cup of heavy cream, stirring to combine.

Gradually add velveeta cheese, stirring until melted.

Add gouda cheese and stir until melted.

Add cheddar cheese and stir until melted and creamy.

Add 8 ounces of cream cheese and 4 ounces of sour cream to the cheese sauce and stir until combined.

Season the cheese sauce with garlic powder, onion powder, creole seasoning, smoked paprika, and black pepper to taste.

Do not rinse the cooked pasta; instead, add the cheese sauce directly to the pasta and stir to coat.

Transfer the macaroni and cheese mixture to a greased baking dish.

Top with additional velveeta and cheddar cheese, covering the macaroni and cheese completely.

Cover the baking dish with foil and bake at 350°F for 20 minutes.

Remove the foil and bake for an additional 10 minutes until golden brown and crispy.

Let the mac and cheese rest for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens