There are a million different recipes for Mac & Cheese, and I like most of them. For Thanksgiving I will happily eat the variation my extended family prefers. Cooked macaroni is layered with slices of Velveeta cheese, butter, and salt & pepper. Then evaporated milk is mixed with eggs and poured over the whole thing. It's covered and baked, resulting in pasta that can be cut into squares. However the kind I usually crave is a creamy, multi-cheese dish with plenty of sauce, and finished with breadcrumbs on top. Bonus points if it contains truffle in some form. The indulgent version below is a combination of recipes that I have learned along the way! It is reminiscent of a steakhouse side dish and is so decadent that I only make it once or twice a year. So worth it.
First and most importantly, gather and shred the cheeses! For this recipe I used 6 oz. cream cheese, 1 cup gruyere, 1 1/2 cups white cheddar, 1/2 cup parmesan, and the secret (less commonly used)....1/2 cup GOAT cheese!
Drain your pasta and add it to the sauce. You can served it just like this, or eat it straight out of the pan! If you're going for presentation, pour into a casserole dish and sprinkle with panko bread crumbs that have been mixed with a little melted butter and parsley. Broil in the oven until bread crumbs are golden brown. I hope you enjoy this as much as I do!