It’s officially November, so it’s time to start perfecting your Thanksgiving dishes! This mac & cheese is a creamy, cozy crowd-pleaser that’s sure to be a highlight at the Thanksgiving table. And in the meantime, it’s a delicious dinner staple.
Ingredients
- 8 oz elbow macaroni (about 2 cups)
- Salt, for boiling water
- For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional for color and flavor)
- For the topping:
- ½ cup breadcrumbs (plain or panko)
- 1 tablespoon melted butter
- 2 tablespoons grated Parmesan (optional)
Instructions
1. Cook the pasta
Bring salted water to a boil. Cook macaroni just until al dente (about 7 minutes). Drain and set aside.
2. Make the roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.
3. Add the milk
Give the pan a little more space, then add another tablespoon of oil. Stir in the chopped chicken and cold rice. Break up any clumps and mix everything well.
4. Add cheese and seasonings
Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, salt, pepper, and paprika until smooth and creamy.
5. Combine with pasta
Add cooked macaroni to the sauce and stir to coat evenly.
6. Prepare topping
Mix breadcrumbs with melted butter and Parmesan.
7. Bake
Pour the mac & cheese into a greased 9×9-inch baking dish. Sprinkle topping evenly. Then, bake at 375°F for 20–25 minutes, until golden and bubbly.
8. Prepare topping
Serve and enjoy this creamy, cheesy addition to any fall meal.
