Three Cheese Macaroni - biscuits and such
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Three Cheese Macaroni

One of my favorite traditions is our yearly friends Thanksgiving- Fauxgiving. We invite a ton of friends over and I cook everything that I’m planning on posting for the whole of the holiday season. It’s a day that allows me to test and make and photograph a ton of recipes and feed people that I love.

mac and cheese 7

mac and cheese 6

This year the mac n’ cheese was the first thing out of the oven, the first thing on the table. It was a big hit, mac n’ cheese is always a crowd pleaser, but it also set the scene for the rest of the dishes. It filled the house with the smell of baking and caramelizing cheese, and it drew people in so before I knew it they were filling their plates, eating, laughing, talking, and coming back for seconds.

mac and cheese 4

mac and cheese 5

A solid mac n’ cheese deserves a place on every Thanksgiving table. This mac n’ cheese boasts three cheeses- Swiss, parmesan, and fresh mozzarella. Not to mention a rich cream sauce and a dusting of chipotle and cayenne, to keep things interesting.

mac and cheese

Three Cheese Macaroni

1 lb shells

1 large ball fresh mozzarella, approximately 1 1/2 cups

1 cup shredded Swiss cheese

2 cups shredded parmesan cheese

3 cups whole milk

2 tbsp flour

1 cup heavy cream

Juice of 1 lemon

1/2 stick butter

1 tbsp chipotle

1 tsp cayenne

2 garlic cloves, minced

1 tsp salt

Boil macaroni, drain, and transfer into baking dish. Cube fresh mozzarella and mix into pasta.

Preheat oven to 350F.

Heat milk, cream, and garlic in a pot, taking care not to boil. When the mixture has scalded (come close to a boil), remove from heat. Set aside. Melt butter over medium heat. When it has melted, whisk in flour and continue whisking to prevent clumps. Stir the milk mixture back in and add the cheese, stirring constantly until the cheese has melted. Remove from heat and add lemon juice and salt. Pour over the macaroni.

Top macaroni with chipotle, cayenne, and a pinch of sea salt. Finish with a generous layer of grated parmesan.

Bake at 350F for 35-40 minutes or until golden brown. Serve hot.

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  • Liz Flint-Somerville

    18.11.2014 at 11:18 Reply

    As one of the fore-mentioned “loved ones”, I can testify to the deliciousness of this mac-and-cheese, which has never been a Thanksgiving staple at our table, but just might be a new tradition.

  • Baby June

    18.11.2014 at 11:26 Reply

    Woah that looks incredible! Baked macaroni is, like, objectively the best macaroni. Especially with loads of cheese :)

  • DessertForTwo

    18.11.2014 at 15:11 Reply

    I’m just waiting for my invitation to your Fauxgiving event ;)

    • Elena Rosemond-Hoerr

      18.11.2014 at 15:39 Reply

      Girl, you have a standing invitation to visit ANYTIME! And if you ever find yourself in coastal NC in October, we’ll schedule Fauxgiving to fit your travel plans!

  • Marie Paul

    21.11.2014 at 22:50 Reply

    i made this today and my kids love this macaroni they insist me to make this again
    check this

  • AJ22

    25.10.2016 at 13:18 Reply

    This isn’t macaroni and cheese, it’s shells and cheese.

    • Elena Rosemond-Hoerr

      01.11.2016 at 07:07 Reply

      You are very right, though I’d argue that “mac and cheese” as a food has transcended the macaroni noodle.

  • Heather Rainey

    09.01.2017 at 18:12 Reply

    This looks to die for! I will be adding this to my special occasion recipe collection, thanks for sharing!

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