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Monday 15 September 2025 23:55:59 GMT

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The BEST Mac n Cheese 🧀🔥 recipe ⬇️ Serves 6-8 1 lb mozzarella cheese, grated 1 lb Colby Jack cheese, grated 8 oz sharp cheddar yellow, grated 12 oz macaroni pasta 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 3 tbsp salted butter 3 tbsp all-purpose flour or 1:1 gluten free flour 1 (12 oz.) can evaporated milk 1 tbsp Dijon mustard 2 cups heavy cream Preheat oven to 350F. Boil your macaroni in salted boiling water. In a large pot or skillet over medium low heat, melt butter. Add half your seasonings into the butter. Cook until 30 seconds and fragrant. Now add in flour 1 tbsp at a time while whisking to avoid clumps. Once fully incorporated and smooth, begin to pour evaporated milk little at a time. Once fully combined, add in your Dijon mustard and heavy cream little at a time as well. Turn off the heat or have it on low. Add half of your shredded cheese mixture a handful at a time. Making sure all the cheese melts before adding more. Finish it off with the other half of your seasonings. Add in your macaroni which should be slightly undercooked to finish off in the oven. Mix until fully combined. Add to a baking dish and layer the other half of the cheese mixture in the middle and on top. Bake for 20 minutes, broil for 2-3 minutes. MAKE AHEAD OR REHEATING INSTRUCTIONS You can definitely make this ahead of time and just leave in the fridge until you’re ready to serve. When ready, tent with aluminum foil making sure it’s not touching the cheese. Bake at 350F for 20-25 minutes. Then bake again uncovered for 20 minutes. Broil at the end if necessary. Credit to @Tini👩🏼‍🍳🔥 for the Mac n cheese recipe 🙌 #macncheese #macaroni #thanksgiving #thanksgivingdinner #thanksgivingfood

The BEST Mac n Cheese 🧀🔥 recipe ⬇️ Serves 6-8 1 lb mozzarella cheese, grated 1 lb Colby Jack cheese, grated 8 oz sharp cheddar yellow, grated 12 oz macaroni pasta 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 3 tbsp salted butter 3 tbsp all-purpose flour or 1:1 gluten free flour 1 (12 oz.) can evaporated milk 1 tbsp Dijon mustard 2 cups heavy cream Preheat oven to 350F. Boil your macaroni in salted boiling water. In a large pot or skillet over medium low heat, melt butter. Add half your seasonings into the butter. Cook until 30 seconds and fragrant. Now add in flour 1 tbsp at a time while whisking to avoid clumps. Once fully incorporated and smooth, begin to pour evaporated milk little at a time. Once fully combined, add in your Dijon mustard and heavy cream little at a time as well. Turn off the heat or have it on low. Add half of your shredded cheese mixture a handful at a time. Making sure all the cheese melts before adding more. Finish it off with the other half of your seasonings. Add in your macaroni which should be slightly undercooked to finish off in the oven. Mix until fully combined. Add to a baking dish and layer the other half of the cheese mixture in the middle and on top. Bake for 20 minutes, broil for 2-3 minutes. MAKE AHEAD OR REHEATING INSTRUCTIONS You can definitely make this ahead of time and just leave in the fridge until you’re ready to serve. When ready, tent with aluminum foil making sure it’s not touching the cheese. Bake at 350F for 20-25 minutes. Then bake again uncovered for 20 minutes. Broil at the end if necessary. Credit to @Tini👩🏼‍🍳🔥 for the Mac n cheese recipe 🙌 #macncheese #macaroni #thanksgiving #thanksgivingdinner #thanksgivingfood

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