11/26/2025
Chef Claire is sharing her Greatest Mac & Cheese recipe, packed with five cheeses and baked until golden, bubbly, and perfect for your Thanksgiving table or any Sunday supper.
Ingredients
Pasta base:
• 1 lb elbow macaroni
• 1 Tbsp salt
• 1/4 stick butter
• 1/2 cup sour cream
• 1 tsp Vegeta seasoning
• 1 tsp black pepper
• 1/2 to 1 tsp seasoning salt
Cheese sauce:
• 1/4 cup flour
• 1/2 stick butter
• 4 cups evaporated milk
• 1/2 cup heavy cream
• 8 oz Velveeta cheese, cubed
• 8 oz sharp cheddar, grated from block
• 8 oz mild cheddar, grated from block
• 8 oz smoked gouda, grated from block
• 8 oz gruyere, grated from block
• 1/2 tsp Dijon mustard (or ground mustard powder)
• 1 Sazon packet with annatto
• 1 tsp Vegeta seasoning
• 1 tsp black or white pepper
• 1/2 to 1 tsp seasoning salt (to taste)
Steps (overview):
1. Boil macaroni in salted water for 9 to 11 minutes until al dente. Drain, then toss with sour cream, butter, Vegeta, pepper, and seasoning salt. Set aside.
2. In another pot, melt butter and whisk in flour to make a light blond roux. Slowly whisk in evaporated milk and heavy cream.
3. Add Velveeta cubes, then Sazon, sharp cheddar, and part of the mild cheddar, gouda, and gruyere. Season with Vegeta, pepper, seasoning salt, and finish with Dijon mustard.
4. Stir noodles into cheese sauce. Pour half into a 9x13 pan, sprinkle with some Velveeta and cheese, gently stir. Add remaining noodles and top with remaining cheese.
5. Sprinkle lightly with paprika. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake 10 to 15 minutes more.
Save this recipe and tag us when you make Chef Claire’s Greatest Mac & Cheese for your holiday table. 🧀✨
