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The Ultimate Mac & Cheese

Hey Friends Hey!

Can you guys believe that Thanksgiving is just two short weeks away? Yes, I know! That came super fast! Are you ready? Do you know what dish you are bringing? Do you have family members who all think that the make the best of a certain dish and you end up with multiples of that dish? No, just my family? Oh! Ok! Lol. The one thing that I do know is that now that I am an adult, I am always the one to bring the mac&cheese and the hot yeast rolls and my mom is the one that makes the candied sweet potatoes! Everything else, is a toss up.

Though my mom would never allow me to post her Candied Sweet Potatoes recipe and my husband is currently judging me for sharing my Mac and Cheese recipe with you, you know we are real friends and I'm going to share it with you. We will all flourish this Holiday season!

You know that this dish is super easy to make and can also be made a head. Check out the make ahead directions below.

Ok, enough of me talking. Let's get into this recipe.

You will need:

1 lb elbow pasta

1/2 stick of butter, melted

1.5 c sharp cheddar, shredded and divided

1 c Vermont white sharp cheddar, cubed

1 c swiss, shredded

1 c mild cheddar, shredded

1/2 c mozzarella, shredded

1/2 c provolone, shredded

2 cups 1/2&1/2

1 egg, beaten

2 tsps seasoning salt

1 tsp black pepper


1. Pre-heat oven to 350 degrees.

2. Prepare elbow pasta as directed on the package to al dente, drain.

3. Dump cooked pasta into a 9x13 casserole or oval baking dish. I like to mix everything in the dish, however you can also do this is in a separate large bowl.

4. Add melted butter to pasta and mix well.

5. Add half of the sharp cheddar ( reserving the other half for the top) mix with pasta. Repeat with remaining cheeses. I like to mix in each cheese one at a time to make sure it is well mixed.

6. Add the remaining ingredients and mix well. Cover the top with reserved cheese.

7. Bake in 350 degree oven for 30 to 35 minutes uncovered. Don't worry, the cheese will not burn on top.

Serve hot!

***.You can store in the fridge up to two days before Thanksgiving and freeze up to two weeks before Thanksgiving. To reheat, bake covered in a 325 degree oven until warmed throughout.***

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