If you want to make the best macaroni and cheese this Thanksgiving, then follow this recipe down to the T!

You will need the following:

1 box of elbow macaroni & cheese (or several depending on how many people you plan on feeding)
3 blocks of Kraft Sharp Cheddar Cheese (you can buy prepackaged shredded cheese, but I feel that actually shredding the cheese makes it melt better)
½ a container of sour cream

For the cheese sauce:

16 ounce container of heavy whipping cream
1 block of Velveeta blocked cheese
4 ounces of Velveeta blocked cheese

Bring the box of elbow macaroni shells to a boil. I like to add salt and olive oil to my pot of water to help keep my pasta from sticking together. Boil pasta until al dente (slightly firm). Once the macaroni pasta is done boiling and you have no hard pasta shells, drain all water from the pot.

Pour the cooked macaroni pasta into a baking pan, then add a couple sprinkles of shredded cheese and pepper to the naked macaroni pasta in the baking pan.

Now that we have the pasta, let’s add the cheese!

We’re going to make the cheese in a pot.

Start by adding the heavy whipping cream to a pot. Next, add 4 ounces of shredded cheese and 1 block of Velveeta. You will want to let this melt down, so simmer on low. Remember to stir occasionally to prevent clumping, scorching and sticking! You may season the cheese sauce with salt and pepper.

Once the cheese melts, you’ll want to go ahead and pour all the cheese you grated up inside the pot. Once you’ve put the cheese inside the pot, stir. When the grated cheese blend is melted with the cheese in the big pot, the last step is going to be to top the macaroni with the cheese we just melted down.

Add paprika for color and parsley flakes to make it look pretty.

Put it in the oven on 350 degrees Fahrenheit for about 20 minutes. You should have a beautiful display of golden cheese sitting right on top. I guarantee you are going to love this recipe! I promise it is so delicious!

Edited by Alijah McCraken, LeSha’ Davis