Thanksgiving is just a few days away.  By now, everyone should have their Thanksgiving menus in order, and if you’re not cooking, you probably have the homes you’ll be free-loading stopping by all planned out.  Either way, you still need (and should) bring a dish.
Macaroni and Cheese popped into my mind because I recently prepared it
for my husband to bring to his job’s potluck Thanksgiving lunch. I asked him why he chose macaroni and cheese, he said “Because I thought it was easy; it’s just noodles and cheese.”  You know that I gave him a look as though he had ten heads.  Fast forward to today, my macaroni and cheese has received rave reviews from his co-workers; therefore, I’m going to share with you the recipe.

Beauty and the Bump’s Macaroni and Cheese Recipe

This makes up to 6 servings. I made it for 40 people.
  •  1 lb box elbow macaroni noodles
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 1 ¼ cups Whole Milk
  • 1 ¾  cups half & half (divided)
  • 2 teaspoons (heaping) dry mustard (we ground ours fresh in our Vitamix)
  • Grated Sharp Cheddar
  • Grated Mild Cheddar
  • Grated Monterey Jack Cheese
  • Grated Mozarella Cheese
  • 1/2 teaspoon Kosher Salt, More (to taste)
  • 1/2 teaspoon Ground Black Pepper (to taste)
  • 1 teaspoon garlic powder or 1 clove fresh garlic chopped
  •  Optional Spices:
    Cayenne Pepper, Paprika, Truffle oil or butter (to taste)
  • ¼ cup panko flakes
Note:  Add as much cheese as you’d like.  I used a combination of Sharp & mild
cheddar, Monterey jack, and mozzarella cheeses.
Preheat oven to 350 degrees
1. Cook macaroni until very firm according to the instructions on the box.   Macaroni should be too firm to eat right out of the pot. Drain, run cool water over it to stop it from cooking, and drain again. Set aside.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.  Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth.  Cook for five minutes until very thick. Reduce heat to low.
5. Add beaten egg, and ½ cup of half & half to the Vitamix, and blend for a few second until both are combined.
6.  Add 1/4 cup of the sauce and slowly pour it into beaten egg while the Vitamix is on low, to avoid cooking eggs. Blend together till smooth.
7. Pour egg mixture into sauce, whisking constantly.  Stir until smooth.
8. Add in cheese and stir to melt.
9. Add salt and pepper. Taste sauce and add more salt as needed!
10. Pour in drained, cooked macaroni and stir to combine.
11. Add more cheese and stir.
12. Pour half of the macaroni into a buttered baking dish, top with extra cheese, and then add the remainder of the macaroni. Then top with a mixture of panko flakes, and bake for 20 to 25 minutes or until bubbly and golden on top.

What are you making for Thanksgiving?

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Kim S.
Kim is a 30-something-year-old wife and do-it-all mom of two beautiful daughters; her rainbow babies. Kim uses Beauty and the Bump NYC, to share her perspective about the things that she loves most and finds beautiful: family, travel, cars, food and more. As a contributor to A Girl’s Guide to Cars, Kim shares her love for cars through providing helpful tips and car reviews from the perspective of a modern working mom.