This post is sponsored by my great friends at Borden® Cheese, but the thoughts and opinions here are all my own. Thanks for supporting the brands that support me and my family.
No matter the time of year, Mac and Cheese is always a delicious addition to the menu – but especially during the holidays! And it seems like regardless of that gathering, the Mac and Cheese is always the first thing to go. The dish gets scraped clean in no time.
Everybody just loves the deliciousness of perfectly cooked macaroni, swimming in a savory, creamy cheese sauce, with just the perfect amount of toasted cheesy goodness on top! Whew… I’m drooling just typing this.
And everyone loves a little decadence at the holidays… right? Well, I’ve got you covered…
This holiday season, there is no ingredient more creamy or delicious for your family’s favorite holiday recipes than Borden® Cheese. That’s why for my latest creation, I’ve amped up the cheesy and gooey factor of Mac and Cheese by incorporating more cheese AND more sauce by using Borden® Cheese! I’ve also increased the yield so it makes plenty enough to share with the entire family – even though you won’t want to. It makes it perfect for those fun holiday family gatherings!
Seriously, this is ultimate comfort food to the max. Just look at that cheese!
I love using Borden® Cheese Triple Cheddar Shreds in this recipe because it’s the perfect blend of Mild White, Medium and Sharp Cheddar cheese that make your Mac and Cheese sing! Borden® Cheese is crafted with high-quality, wholesome ingredients from family farms across the country. With guaranteed cheesy goodness in every bite, each serving of Borden® Cheese is also a good source of calcium and contains 6-7 grams of protein, which is an added bonus to the ooey gooey cheesy goodness.
Whether it’s gathering in the kitchen to bake up a festive recipe or sitting around the table to enjoy a meal together, Borden® Cheese is the perfect addition to any family occasion during this heartwarming season!
A few things to keep in mind:
Cook the pasta a minute or two short of what the box recommends. Since we’re going to bake it a bit longer in the oven, it could get mushy if it were cooked all the way through on the stove top.
Starting with ingredients all at room temp will help to keep your sauce from breaking and curdling. Set your cheese and other dairy out for a bit to get it to room temp as a little extra insurance that won’t happen.
Unlike some other potluck-friendly dishes, I wouldn’t recommend making this dish in advance. It is best served fresh, right after being baked.
Cheesiest Mac and Cheese for a Crowd
- 1 (16-ounce) package elbow macaroni
- 2 cups whole milk
- 2 cups half and half
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 (8-ounce) package Borden® Triple Cheddar Shreds, divided (about 6 cups total)
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- Cook the pasta to just under al dente in salted water according to the package instructions. Drain and set aside. Measure milk and cream and allow them to come to room temperature.
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large pot, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking constantly, for about 1 minute. Gradually add the milk, whisking after each addition. Slowly add the cream, whisking constantly. Continue to whisk and cook for about 5 minutes, or until the mixture has thickened. Add the salt and pepper and mix well.
- Add 2 bags (4 cups) of the cheese and whisk until melted. Adjust seasoning if needed. Add the cooked macaroni and mix well. Pour half of the mixture into the prepared dish. Sprinkle one cup of the remaining cheese over the top. Add the remaining macaroni mixture. Top with remaining cheese.
- Bake, uncovered, for 20 to 30 minutes or until bubbly and the cheese on the top is just starting to brown. Allow to rest for about 10 minutes before serving.
I wish some of your recipes, like this Mac and Cheese, were in smaller amounts and not for a large family. There are only 2 of us and trying to cut it down can pose a problem with the outcome. This recipe sounds amazing, by the way.
What is sodium citrate
Pineapple doesn’t have much flavor can you really taste the pineapple? What other flavors other than vanilla could you use?
I know you say to cook and serve and not to make ahead of time…but I’m going to be out and about until I have to cook this…am I able to prep ahead of time, put in fridge and take it out when I’m ready to cook it…or can I leave out until ready to cook after prepping it?
I’ll be honest… I’ve just not had much luck prepping this one in advance or reheating it. The fat separates and you end up with pools of oil on the top. I suppose you can always dab those away with some paper towels if you want. How far in advance are you hoping to prep it?
Consider adding a small amount of sodium citrate to your cheese sauce – used to convert regular cheese to American cheese – will significantly help the issue of reheating / oil separation.
Thanks so much, Lane! I can always count on your culinary knowledge to add value to the conversation!