Mac & cheese is a must-have for every holiday dinner..and it’s easier to make than you’d think! ✨🧀 Ingredients: • 1 1/2 lb macaroni • 16 oz sharp cheddar cheese • 16 oz Colby Jack cheese • 8 oz Gouda • 8 oz mozzarella • 4 tbsp unsalted butter • 1 finely minced shallot • 1 tsp minced garlic • 5 1/2 cups heavy whipping cream • 2 tsp chicken bouillon • 2 tsp garlic powder • 1 tsp onion powder • 1 tsp white pepper • 1 tsp paprika • 1/2 tsp salt Instructions: – Start by shredding all your cheese. It’s always best to shred your own for mac & cheese because pre-shredded cheese contains additives (like cellulose) that prevent clumping but can make melting harder and cause a grainy texture. Set aside. – Bring 6 quarts of water to a boil with 1 tbsp chicken bouillon. Boil 1 1/2 lb macaroni until al dente (about 7–8 minutes). Drain and set aside. – For the cheese sauce, melt 4 tbsp butter in a pot over medium-low heat. Add the minced shallot and 1 tsp minced garlic, stir for a few seconds, then whisk in 3 tbsp flour (add 1 tbsp at a time to avoid clumping). Work quickly so the flour doesn’t cook for more than 2 minutes. – Pour in 5 1/2 cups heavy whipping cream and mix well to combine with the roux. – Add seasonings, mix, and slowly fold in most of your shredded cheese while stirring until smooth and creamy (reserve 2–3 cups of cheese for topping). – Add macaroni to the cheese sauce and mix well. – Transfer to a 9x13 baking dish. – Layer the mac & cheese with some of the shredded cheese and then top it with the remaining cheese. – Bake at 350°F for 20–25 minutes. – Broil on low for 5–6 minutes to get that perfect golden crust. – Enjoy!!! 😍🧀✨ #thanksgiving #thanksgivingdinner #thanksgivingrecipes #macandcheese #macaroniandcheese #christmas #christmasrecipe
