Equipment

•   Large pot
•   Large saucepan
•   Mixing bowl

Ingredients

•   16 oz elbow macaroni (or other tubular pasta)
•   1 stick of butter salted or unsalted.
•   ½ all-purpose flour
•   3 cups of whole milk
•   6 cups of shredded cheese of your choice
•   Salt
•   Pepper
•   Additional seasonings of your choice

Steps

•   Bring the large pot of salted water to a boil. Follow the instructions on the pasta’s packaging but stop about 1 minute earlier than it says from it being al dente. Drain the water, then put the pasta into a mixing bowl if you want, or keep it in the large pot of your choice.
•   While the pasta cooks you will make a roux which is a cooked mixture of equal parts flour and fat. Melt the butter in the large saucepan over medium heat. Then add the flower and whisk it until brown. It should smell a bit nutty and take about 2- or 3 minutes total. Next, slowly add the milk and cream while whisking and cook until it has thickened and is bubbling. Remove from the heat.
•   Stir the cheese into the roux and season it with salt and pepper to taste. You can also add more seasoning of your choice like cayenne pepper or garlic powder at this step. Keep stirring until everything has emulsified.
•   Pour the cheese sauce over the pasta and mix until everything is coated.
•   Then serve on plates.

The best thing about this recipe is how quick and simple it is to make at home for Thanksgiving. It’s easily something that you can do without having to stress out too much about what you are making and worrying if it’ll be good since it is macaroni and cheese, a household staple. Following this recipe will guarantee a tasty meal. Macaroni and cheese is a dish that everyone will enjoy, especially this version since it is very much the classic style that everyone has experienced throughout their life. It is a staple American dish that will likely appear at any Thanksgiving Dinner table.