Name: Thanksgiving Flavours: GOOD GOOD MAC n CHEESE Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 500g pasta; 2 tbsp plain flour; 3 tbsp unsalted butter; 500ml evaporated milk; 500ml double cream; 300ml whole milk; 1 tsp pepper; 1 tsp paprika; 1-2 tsp salt; 1 tsp garlic powder; 2 tbsp blended onion; 250g Aged Red Leicester or sharp red cheese; 300g Monterey Jack or mild cheddar cheese; 200g low moisture mozzarella; 225g Gruyère cheese; 2 tbsp cream cheese

Introduction

This GOOD GOOD Mac n Cheese is the ultimate comfort dish, perfectly creamy and full of rich, melty cheese. With a balanced seasoning and a blend of flavorful cheeses, it’s sure to be a hit at any table. Whether for Thanksgiving or a cozy night in, this mac and cheese recipe delivers classic warmth in every bite.

A close-up of a baked dish in a black rectangular pan filled with a golden, bubbly cheese layer browned in spots, showing a rich mix of melted yellow and white cheeses spread evenly across the top. The dish texture looks creamy and slightly crispy at the edges, with the pan placed on a white marbled surface in front of a white tiled wall. Kitchen utensils with black handles stand in the background in a holder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g pasta

2 tbsp plain flour

3 tbsp unsalted butter

500ml evaporated milk

500ml double cream

300ml whole milk

1 tsp pepper

1 tsp paprika

1-2 tsp salt

1 tsp garlic powder

2 tbsp blended onion

250g aged Red Leicester or a sharp red cheese

300g Monterey Jack or mild cheddar cheese

200g low moisture mozzarella

225g Gruyère

2 tbsp cream cheese

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grate all the cheeses, mix them together, and set aside. Cook the pasta in boiling water, but stop 2 minutes before the package instructions to keep it firm. Drain and set aside.

Step 2: In a saucepan over low to medium heat, whisk together the butter and flour to form a paste (roux). Cook this for 2–3 minutes to remove the raw flour taste, stirring constantly.

Step 3: Gradually pour in the evaporated milk while whisking to combine. Then add the double cream and whole milk, which should be gently warmed (not boiling), and keep stirring over low to medium heat until the sauce starts to thicken.

Step 4: Stir in the blended onion, pepper, paprika, salt, and garlic powder. Cook this mixture for 1–2 minutes to let the flavors meld.

Step 5: Add two-thirds of the cheese mixture in two batches, stirring until melted and smooth. Remove from heat once the sauce is thick enough to coat the back of a spoon — residual heat will finish melting the cheese.

Step 6: Combine the cheese sauce with the cooked pasta, mixing gently to coat all the noodles evenly.

Step 7: Spoon half the mac and cheese into a 9×13 inch baking dish. Sprinkle some of the reserved cheese on top, then add the remaining pasta and finish with the rest of the cheese.

Step 8: Bake in the preheated oven for 25 minutes until bubbly and golden. Let cool for 10 minutes before serving to allow it to set slightly.

Tips & Variations

Use Gruyère as the main cheese for a nutty flavor and excellent meltability, complemented by low moisture mozzarella to keep it gooey without excess moisture.

Try adding a teaspoon of Dijon mustard instead of blended onion for a slightly sharper undertone that balances the richness.

For a crunchy topping, sprinkle breadcrumbs mixed with melted butter over the cheese before baking.

Cooking pasta 2 minutes less than package instructions helps it stay firm during baking and prevents mushiness.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 160°C (320°F) until heated through, or microwave in short bursts, stirring occasionally. Add a splash of milk or cream if the sauce appears too thick after reheating.

FAQs

Can I use different types of pasta for mac and cheese?

Yes, feel free to use any short pasta shapes like elbow macaroni, shells, or penne. Just adjust cooking times accordingly and be sure not to overcook the pasta since it will bake further in the oven.

What if I don’t have evaporated milk or double cream?

You can substitute with whole milk and heavy cream in equal amounts. The evaporated milk adds richness and helps thicken the sauce, but regular dairy will still result in a delicious mac and cheese.