Recipes for Thanksgiving: Baked Mac-and-Cheese

Miami personal injury attorney, Sarah Vega, shares her family’s favorite, kid-approved, Thanksgiving recipe. 

In preparation for Thanksgiving, we will be featuring recipes on the Rubenstein Law blog. Click the link to see more ideas for your Thanksgiving table!

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When planning your holiday menu, it’s always important to consider what your kids like to eat. Baked macaroni and cheese is not only a classic, but it’s kid-approved! Miami personal injury attorney, Sarah Vega, will be using the recipe below this Thanksgiving. Mac-n-cheese is her favorite go-to side, “especially with three little ones.”

INGREDIENTS

1 LB dried elbow pasta
1/2 C unsalted butter 1 stick
1/2 C all purpose flour
1 1/2 C whole milk
2 1/2 C half and half
4 C grated medium sharp cheddar cheese divided
2 C grated Gruyere cheese divided
1/2 TB salt
1/2 TSP black pepper
1/4 TSP paprika

OPTIONAL

Replace cheese amounts with the following:

2 cups cheddar cheese, shredded
1 cup Colby cheese, shredded
1 cup Muenster cheese, shredded
1 1/2 cups Gruyere cheese, shredded
1/2 cup mozzarella cheese, shredded

INSTRUCTIONS

STEP 1

Preheat oven to 325 degrees Fahrenheit and grease a 3-quart  (9″x13″) baking dish.  Set aside.

​STEP 2

Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.

​STEP 3

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

​STEP 4

Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine.  Mixture will look like wet sand.  Cook approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

​STEP 5

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi-thinned out condensed soup.

​STEP 6

Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

​STEP 7

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

​STEP 8

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

Recipe is from www.thechunkychef.com