Mac & cheese is a must have for every holiday dinner and it’s easier to make than you’d think! This recipe guides you through making a creamy, cheesy macaroni and cheese with a golden crust, perfect for any holiday gathering.
1. Start by shredding all your cheese. It’s recommended to shred your own cheese for Mac & cheese because pre-shredded cheese is coated with additives like cellulose to prevent clumping, which can make it harder to melt and give your Mac & cheese a grainy texture. Set aside, saving about 2-3 cups of shredded cheese for topping.
2. Bring 6 quarts of water to a boil with 1 tbsp of chicken bouillon. Boil 1 1/2 lb of macaroni until al dente (about 7-8 minutes). Drain your noodles and set aside.
3. Begin making your cheese sauce by adding 4 tbsp of butter to a hot pot over medium-low heat. Once the butter has melted, add in 1 minced shallot and 1 tsp of minced garlic. Mix for a few seconds.
4. Begin adding in 3 tbsp of flour, 1 tbsp at a time, mixing well to prevent clumping. You should do this on the quicker side, as you don’t want your flour cooking more than 2 minutes.
5. Add in 5 1/2 cups of heavy whipping cream, mix well to combine with the roux.
6. Add in the remaining seasonings (2 tsp chicken bouillon, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp white pepper, 1 tsp paprika, 1/2 tsp salt), mix, and slowly add in most of your shredded cheese into the pot while mixing. Mix until you achieve a smooth cheesy consistency.
7. Add the cooked macaroni noodles into the cheese pot, mix well to coat.
8. Transfer the Mac & Cheese into a 9x13 baking dish. Layer the Mac and cheese with some of the saved shredded cheese in between, and top it generously with the remaining shredded cheese.
9. Bake at 350°F (175°C) for 20-25 minutes.
10. Broil for a few minutes to get a golden crust (broil on low for 5-6 minutes, or until desired browning is achieved).
11. Enjoy!
