Every Thanksgiving table has a dish that disappears first, and nine times out of ten, it’s the mac and cheese. Golden, bubbly, and impossible to walk past, it’s the side that gets people to go back for seconds before the turkey even makes it around.
This year, we’re starting with what we know best. Our whole milk, half and half, and butter that comes straight from our farm. Add farm-fresh eggs and a good sharp cheddar from our home delivery shop, and you’ve got a baked mac and cheese that tastes like it came from a family kitchen, because it did!
- Preheat your oven to 375°F and lightly butter a 9×13 baking dish.
- Cook the macaroni in salted water for 2 minutes less than the package directions. It will finish cooking in the oven. Drain and set aside.
- In a large pot over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly pour in the milk and half and half, whisking as you go. Cook for 5 to 7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Remove the pot from the heat. Stir in the mustard, paprika, nutmeg, salt, and pepper. Add the cheeses a handful at a time, stirring until each addition melts and the sauce is smooth.
- Scoop a few spoonfuls of the warm sauce into the beaten egg and whisk quickly, then stir the egg mixture back into the pot. This keeps the sauce silky and helps it set into a creamy bake.
- Fold in the macaroni until every noodle is coated, then pour everything into your baking dish.
- Toss the panko with the melted butter and sprinkle it evenly over the top.
- Bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown.
- Let it rest for 10 minutes before serving!
- 1 lb elbow macaroni
- 4 tablespoons SMC Unsalted Butter
- 1/4 cup all-purpose flour
- 2 cups SMC Whole Milk
- 1 cup SMC Half & Half
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère Cheese
- 1 Large Farm-Fresh Egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- Pinch of nutmeg
Every Moment, Every Bite
Whether you’re baking, cooking, or just relaxing with family, our recipes make it easy to enjoy every moment, and every bite, around the table.
