Thanksgiving Mac and Cheese

Ingredients for Thanksgiving Mac and Cheese

• 240ml evaporated milk

• 240ml whole milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoons freshly ground black pepper

• 1 teaspoon kosher salt, plus more

• 900g extra-sharp cheddar, coarsely grated

• 110g full-fat cream cheese

• 450g elbow macaroni

Place a rack in middle of oven; preheat to 400°. Bring evaporated milk and whole milk to a bare simmer in a large saucepan over medium heat. Whisk in garlic powder, onion powder, paprika, pepper, and 1 teaspoon salt. Working in batches, whisk in three fourths of the cheddar, then all of the cream cheese.

Meanwhile, bring a large pot of generously salted water to a boil (it should have a little less salt than seawater). Cook macaroni, stirring occasionally, until very al dente, about 4 minutes. Drain in a colander.

Add macaroni to cheese sauce in pan and mix until well coated. Evenly spread out half of macaroni mixture in a 13x9" baking dish. Sprinkle half of remaining cheddar evenly over. Layer remaining macaroni mixture on top and sprinkle with remaining cheddar. Bake until all of the cheese is melted, about 10 minutes. Let cool slightly before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.