Ingredients
Scale
- 16 oz (1 box) uncooked elbow macaroni
- 4 cups heavy cream (or whole milk)
- 4 cups shredded sharp cheddar cheese
- Optional: Salt and black pepper to taste (pantry staples)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent the cheese from sticking to the sides. Measure out your ingredients so you are ready to assemble.
- Pour the dry macaroni directly into the prepared baking dish. Add 3 cups of the shredded cheddar cheese and stir to distribute. Pour the heavy cream over the pasta mixture, ensuring the liquid covers the noodles. If you are using salt and pepper, sprinkle them in now. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil, stir the pasta well to ensure even cooking, and sprinkle the remaining 1 cup of cheese over the top. Bake uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Remove the mac and cheese from the oven and let it rest for 5 to 10 minutes. This resting period is crucial as it allows the sauce to thicken and set. Serve directly from the baking dish while warm. Garnish with a sprinkle of fresh parsley if you want a pop of color on your Thanksgiving table.
- Cook Time: 55 minutes