Is there another food out there that says comfort any better than homemade Mac Cheese? I think not! If you grew up on the powdered cheese in the blue box, this recipe is going to be a game-changer. It's quick and easy and so delicious and looks so impressive with very little effort! I also especially love that it's from one of my favorite cookbooks, Magnolia Table. Whip this up for a Thanksgiving potluck or as a delicious side to any holiday meal!
RECIPE
Kosher Salt
16 oz elbow macaroni
1 1/2 cups heavy cream
1/2 cup milk
8 tablespoons (1 stick) unsalted butter
8 oz Velveeta cheese, cut into cubes
8 oz Gruyere cheese, grated (approx 2 cups)
1 1/2 teaspoons ground dry mustard
1/2 teaspoon grated nutmeg
1 1/2 teaspoons freshly grated ground black pepper
8 oz white Cheddar, grated (approx 2 cups)
TOPPING
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
3 cups panko
INSTRUCTIONS
-Bring a large pot of salted water to a boil. Cook pasta according to package instructions, cooking until al dente. Drain and transfer to a large mixing bowl.
-Position rack to the top third of the oven and preheat the oven to 350°F
-Combine the milk, cream, and butter in a small saucepan and heat over medium-low heat until the butter is melted and just simmering. Pour over the cooked pasta in a bowl. Add the Valveeta cheese, half the Cheddar, Gruyère, dry mustard, nutmeg, pepper, and salt and stir until combined. Pour the noodles into a large baking dish and spread evenly. Top with lightly sautéed minced garlic, cheddar. and panko. Bake until cheese is melted, about 25 minutes. -Remove the baked mac and cheese from the oven and let stand until cool enough to enjoy!
THINGS YOU MAY NEED