Out of all the Thanksgiving side dishes, arguably, Macaroni and Cheese is the go-to. Not just any kraft box of mac n cheese but the oven-baked crusted covered variety. This recipe for baked mac and cheese is rich, creamy, and full of hints of southern comfort flavor. The ingredients and amount needed for this recipe are:  

• 3 cups elbow macaroni, uncooked
• 1 ½ cups milk
• 1/2 cup heavy whipping cream
• 1 cup Colby & Monterey Jack, shredded (cheese blend)
• 6-8 oz Velveeta cheese, shredded (feel free to cut back on the Velveeta if you don’t want it to be super creamy)
• 1 cup sharp cheddar, shredded (can use less if you don’t like a sharp taste in your mac n cheese)
• salt & pepper, to taste
• 2 eggs
• 1 cup smoked cheddar cheese, shredded (a must)
• paprika, optional

To begin you will need to preheat your oven to 350 degrees Fahrenheit. Next cook elbow macaroni until just al dente or a little under. Then drain the pasta and set aside. In a large bowl, add milk, heavy cream, and cheese (excluding the smoked cheddar). Stir to combine. Next taste the milk mixture and add the salt, pepper, paprika, onion powder, and any other seasonings to your liking. When content, add the eggs. Stir until combined then add the macaroni to a 9×9 inch buttered baking dish. Pour the cheese mixture over the macaroni well distributed. Lastly, sprinkle with the smoked cheddar and top with a variety of seasonings or toppings such as chopped bacon. Then bake for 35-45 minutes and let cool for 10-15 minutes. Enjoy!