I'm Thankful for...Macaroni and Cheese

My sister Rebecca LOVES macaroni and cheese! So, it's a no-brainer for us to include this in holiday meals. Although making macaroni and cheese is quite simple, making an exceptional macaroni and cheese is a different story. Macaroni and cheese can come in all forms with meat and seafood, up to 7 cheeses, breadcrumbs, and yummy yummy bacon.  Here in Seattle, we are lucky enough to be the home of Beecher's Handmade Cheese in Pike's Place market. They use a penne pasta and two of their homemade cheeses to form their Beecher's Cheese "World's Best" Macaroni and Cheese, which Oprah just named one of her favorite things! If you can't make it out to Seattle and to taste it, you can order it pre-made yourself or use this recipe to make it at home!

Eating Beecher's "World's Best" Mac & Cheese at Pike's Place Market

For a spicier, yet traditional-style macaroni and cheese, try one from Bobby Flay.

Bobby Flay's Macaroni and Cheese Carbonara
courtesy of Bobby Flay

Ingredients

• Unsalted butter, for the baking dish
• 1 tablespoon olive oil
• 1 (1-inch-thick) slice pancetta, cut into small dice
• 4 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 5 cups whole milk, or more if needed, hot
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon cayenne pepper
• 2 cups (8 ounces) grated Asiago cheese, plus more for the top
• 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
• 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
• 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
• 1/2 cup freshly grated Parmesan cheese, plus more for the top
• Kosher salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Directions

1. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
2. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
4. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
5. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

This is a great side to add if you're having lots of guests or need to satisfy picky eaters on Thanksgiving Day. Macaroni and cheese is great all the time, especially When it gets cold outside because nothing warms you and your heart faster than a rich macaroni and cheese!