Thanksgiving Mac & Cheese

This Thanksgiving Mac & Cheese is the ultimate holiday comfort food. Creamy, garlicky, and loaded with four types of cheese, it’s baked until golden and bubbly for a rich, decadent finish. Velveeta adds that nostalgic melty texture, while a paprika-spiced cream base ties all the flavors together. Perfect as a side dish or star of the table—this mac & cheese is anything but basic.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 bowls

Calories: 1,150 kcal per serving

Ingredients

½ lb - pasta
4 tablespoons - unsalted butter
3 cloves - garlic
2 cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
1 cup - shredded cheddar cheese
1 cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
¼ cup - cubed Velveeta cheese
¼ cup - reserved pasta water
Extra shredded cheese

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a simmer. Season with salt, pepper, garlic powder, onion powder, and paprika.
Lower the heat and stir in cheddar, mozzarella, Parmesan, and Velveeta cheese. Stir until fully melted and smooth.
Add cooked pasta and reserved pasta water. Stir to combine and make the sauce creamy.
Transfer mac and cheese to an oven-safe baking dish and top with more shredded cheese.
Bake at 375°F (190°C) for 20–25 minutes, or until the top is golden and bubbly.
Let cool for a few minutes before serving.

Nutrition