Description
This Thanksgiving Mac and Cheese is the perfect creamy, cheesy side dish that pairs well with classic holiday flavors. With a smooth, rich cheese sauce, a blend of three cheeses, and a crispy panko topping, this mac and cheese is elevated with a hint of white truffle oil, adding a subtle aroma and depth.
Equipment:
- Large pot
- Large saucepan
- 9×13-inch baking dish
- Whisk
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 tablespoon white truffle oil (optional, for added depth)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat the oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the pasta
- In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, following package instructions. Drain and set aside.
3. Make the cheese sauce
- In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to form a roux (smooth paste).
- Gradually pour in the milk, whisking continuously to ensure no lumps form. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Remove from heat and add the truffle oil for a unique twist, stirring well. Add shredded cheddar, Gruyère, and mozzarella cheeses, stirring over low heat until smooth and creamy.
4. Combine pasta and sauce
- Add the cooked macaroni to the cheese sauce. Stir gently until all pasta is coated.
5. Assemble the dish
- Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
- In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle evenly over the top of the mac and cheese.
6. Bake
- Bake for 25-30 minutes, or until the top is golden and bubbly.
7. Serve
- Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Notes
Adding a small amount of white truffle oil elevates this classic Thanksgiving side dish by bringing out earthy and nutty undertones in the cheese blend. It provides a unique aroma that makes the dish feel festive and refined, without overpowering the traditional flavors.
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 82mg