I have so many memories of making mac and cheese casserole for Thanksgiving alongside my mom and sisters. Oh my, year after year we tried new recipes until we found the perfect one. We would even try making different recipes days before Thanksgiving so we could find the one that was “it.” It was so much fun. This baked mac and cheese is so creamy and delicious. It’s great for a crock pot too. There are never any leftovers when I make this dish. SO YUMMY!!!
There were also many fails along the way. For one, there was the year that we burned it by putting it in the oven and then completely dried it out. Then there was the year my sister flipped it over thinking it was an empty tin pan (we had no Mac and Cheese that Thanksgiving…it was a sad year).
And lastly, the mishap that happens most often: we dig into the corners before it’s time to serve. And then when my mom opens it to serve, there’s like half the casserole missing. Oh well, it was just a taste test!
Recipe and photo courtesy of Samantha Jacobs and My Recipes.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: I throw it under the broiler for an extra four min. just because I love the top to be brown and a little crispy, but again that’s personal preference. I made it again this weekend and instead of pepperjack, I used Cabots Habenero Cheddar. It was very spicy but SOOO good. =)