Thanksgiving Mac and Cheese

he is a wise man who does not grieve for things which he has not, but rejoices for those which he has

It’s Thanksgiving, and this is the one holiday we don’t travel. Ever since we invested in a smoker Ordell has taken over turkey preparation and we’re ALL thrilled with that decision. Some years we’re on our own, other years family travels to join us. Sometimes we have local friends spend the holiday with us. Regardless of the company, there are a few staples that show up at every Thanksgiving holiday at our house.

We love to keep things simple and full of flavor:

  • Smoked Turkey
  • Asparagus
  • Amazing rolls
  • Cheese cake
  • Macaroni and cheese

I discovered Sweetie Pie’s mac and cheese recipe a few years back and it’s my go-to Thanksgiving Mac and Cheese to please a crowd. 

Sweetie Pie’s Mac and Cheese (My Version)

My version of Sweetie Pie's Mac and Cheese

1 lb elbow pasta noodles (gluten-free noodles work too)

24 oz evaporated milk

3 eggs1 c butter cut into small pieces

1/2 lb colby cheese

1/2 lb monteray jack cheese

1/2 lb sharp cheddar cheese

1 lb Velveeta cheese

1/2 c sour cream

salt to taste

1 T white pepper (black pepper is fine)1

c mild cheddar cheese

Shred all cheese (or buy pre-shredded). Cube Velveeta and butter. Cook pasta to al dente. While pasta is cooking combine all ingredients except for 1 C of cheese for topping. Butter a 9×13 dish.

Combine drained noodles with the rest of the ingredients and transfer them to your prepared pan. Bake at 350 degrees until warmed through and slightly brown. If you need to cover with foil to finish go ahead.

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