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Thanksgiving is officially one week away, so here’s the BEST Mac & Cheese recipe 🧀🧀 I promise you can stop your search because this is the one, but PLEASE shred your own cheese, dont buy pre-shredded! Make sure to read my instructions carefully, I have a few tips to get the creamiest mac possible. Save and let me know if you make it next week 😊 Are you team Cheese Crust or Breadcrumbs?? 1 lb cooked elbow noodles 1 stick of unsalted butter 8 T) 1/2 cup flour 4 cups half and half, room temperature 1-2 garlic cloves, grated 1 T Dijon mustard 1 t salt, to taste 1 t black pepper, to taste 1/2 t paprika 1/2 t smoked paprika 1/2 t onion powder Pinch of nutmeg (about 1/8 t) Pinch of cayenne (about 1/8 t) 16 oz cheddar cheese, freshly shredded 6 oz gruyere, freshly shredded 6 oz gouda, freshly shredded 4 oz Monterrey, freshly shredded 1/2 cup parmesan, freshly (plus more for topping) Garnish: Parmesan, fresh chives or parsley (Broiler) 1. Shred your cheese by hand. Combine and divide in 2 equal sections. Set aside (you don’t want the cheese to be super cold when adding to your sauce). 2. Boil your elbow noodles in heavily salted water according to package instructions. Make sure to cook them through, we don’t want them to absorb too much liquid from the sauce. Drain and set aside. 3. In a large sauce pan or dutch oven, melt your butter over medium-low heat. Add in your flour and cook for about 1-2 minutes, or just as it begins to turn golden. You don’t want it to burn but you want it to simmer long enough so it doesn’t get grainy. 4. Reduce heat to low and slowly whisk in your room temperature half & half. Allow it to thicken a bit then add in your garlic, mustard, and seasonings. Stir. Remove from heat. (Note: overcooking your sauce here can result in a grainy texture) 5. Off the heat, slowly melt in half of your shredded cheese (about a cup at a time), continuously whisking until it becomes super smooth and creamy. If you cook it too long/over heat, the sauce can break. If you need to add some heat, just make sure it’s low. 6. Pour in half of your mac into a greased 9x13 baking dish and layer with half of your remaining cheese. Layer in the rest of your mac followed by the rest of your cheese. Broil until you have the perfect cheese crust! 7. Top with fresh parm and parsley. Enjoy! Note: If you let it sit out/are making it ahead, just bake it for 5-10 minutes at 325F first to bring it to temp and then broil #macandcheese #macncheese #bestmacandcheese #macandcheeserecipe #macncheeserecipe #thanksgivingrecipes #thanksgivingrecipe #thanksgivingseries #thanksgivingside #thanksgivingsides #thanksgivingmacandcheese #EasyRecipes #EasyRecipe #FoodTok #thanksgivingtok

Thanksgiving is officially one week away, so here’s the BEST Mac & Cheese recipe 🧀🧀 I promise you can stop your search because this is the one, but PLEASE shred your own cheese, dont buy pre-shredded! Make sure to read my instructions carefully, I have a few tips to get the creamiest mac possible. Save and let me know if you make it next week 😊 Are you team Cheese Crust or Breadcrumbs?? 1 lb cooked elbow noodles 1 stick of unsalted butter 8 T) 1/2 cup flour 4 cups half and half, room temperature 1-2 garlic cloves, grated 1 T Dijon mustard 1 t salt, to taste 1 t black pepper, to taste 1/2 t paprika 1/2 t smoked paprika 1/2 t onion powder Pinch of nutmeg (about 1/8 t) Pinch of cayenne (about 1/8 t) 16 oz cheddar cheese, freshly shredded 6 oz gruyere, freshly shredded 6 oz gouda, freshly shredded 4 oz Monterrey, freshly shredded 1/2 cup parmesan, freshly (plus more for topping) Garnish: Parmesan, fresh chives or parsley (Broiler) 1. Shred your cheese by hand. Combine and divide in 2 equal sections. Set aside (you don’t want the cheese to be super cold when adding to your sauce). 2. Boil your elbow noodles in heavily salted water according to package instructions. Make sure to cook them through, we don’t want them to absorb too much liquid from the sauce. Drain and set aside. 3. In a large sauce pan or dutch oven, melt your butter over medium-low heat. Add in your flour and cook for about 1-2 minutes, or just as it begins to turn golden. You don’t want it to burn but you want it to simmer long enough so it doesn’t get grainy. 4. Reduce heat to low and slowly whisk in your room temperature half & half. Allow it to thicken a bit then add in your garlic, mustard, and seasonings. Stir. Remove from heat. (Note: overcooking your sauce here can result in a grainy texture) 5. Off the heat, slowly melt in half of your shredded cheese (about a cup at a time), continuously whisking until it becomes super smooth and creamy. If you cook it too long/over heat, the sauce can break. If you need to add some heat, just make sure it’s low. 6. Pour in half of your mac into a greased 9x13 baking dish and layer with half of your remaining cheese. Layer in the rest of your mac followed by the rest of your cheese. Broil until you have the perfect cheese crust! 7. Top with fresh parm and parsley. Enjoy! Note: If you let it sit out/are making it ahead, just bake it for 5-10 minutes at 325F first to bring it to temp and then broil #macandcheese #macncheese #bestmacandcheese #macandcheeserecipe #macncheeserecipe #thanksgivingrecipes #thanksgivingrecipe #thanksgivingseries #thanksgivingside #thanksgivingsides #thanksgivingmacandcheese #EasyRecipes #EasyRecipe #FoodTok #thanksgivingtok

#时尚街拍美女 #颜值身材天花板 #ootd穿搭 #卡总9233

#时尚街拍美女 #颜值身材天花板 #ootd穿搭 #卡总9233

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