Most people don’t associate macaroni and cheese with Thanksgiving, but over the years it has become a staple side dish at our table. There is something about incorporating classic comfort food into a traditional holiday that feels so right. I like to make this dish a bit more seasonally festive by adding garlic, sage and hearty topping of seasoned breadcrumbs. Baking the mac and cheese in a cast iron skillet makes it piping hot and gives it a delicious crunch.
Mac & Cheese Recipe
- 1/2 stick unsalted butter
- 1 cup Mozzarella
- 1 cup White Cheddar
- 1/4 cup Parmesan
- 6 Sage Leaves
- 3 cloves Garlic
- 1/4 cup Flour
- 4 cups Milk
- Salt and Pepper (to taste)
- 1/3 cup Panko Style Breadcrumbs (toasted)
- 1 tbsp. dried oregano
- 1 box Cavatappi Pasta
|Preheat oven to 400 degrees.| Make cheese sauce by combining butter garlic and flour into a sauté pan over low heat, whisk until well combined. While whisking, slowly add the milk (this step may require a bit more flour or a bit more milk depending on the thickness) once mixture has thickened a bit (about 3-5 minutes) add mozzarella and white cheddar and chopped sage. Add salt and pepper
While the cheese melts, bring a pot of water to a boil and cook macaroni per the box’s instructions.
Add one tablespoon of butter to a small sauté pan, add breadcrumbs and oregano to lightly toast them.
Once pasta is done cooking and strained, add to pan with cheese sauce to combine. Place pasta mixture in a greased cast iron skillet, top with toasted bread crumbs and parmesan and bake in oven for 10-15 minutes, until the top begins to brown.
Be careful when pulling the skillet out of oven as it will be very hot! Top with fresh sage and serve hot.