The Best Thanksgiving Side Recipe With A Matching Outfit!
Let’s dive into something comfortingly creamy, unapologetically cheesy, and with a secret Southern twist: Side Chick Mac & Cheese. 🧀✨
This isn’t your everyday mac. Duke’s mayo steps in to make the sauce extra luscious — adding tang, creaminess, and a certain something that makes people say, “What’s in this?”
Read on to find the hidden tips and tricks that I haven’t even shared with my family 😉
Don’t Forget To Dress The Part!
I’m A Side Chick Tee
Are you just there for the mashed potatoes, Mac and cheese, fresh rolls with butter dripping from the sides? Then this shirt is perfect for you! Show up…
The Side Chick Creamy Dreamy Mac & Cheese
🕒 Total Time:
40 minutes (20 prep, 20 bake)
🍽 Serves:
6–8 people — or 4 if they’re serious mac lovers
Ingredients
For the pasta:
- 1 lb elbow macaroni (or cavatappi for extra flair)
- 2 tbsp butter
- Salt for the pasta water
For the cheesy sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or Colby cheese
- ½ cup grated Parmesan cheese
- ½ cup Duke’s Mayonnaise
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt & black pepper to taste
For the topping (optional but highly encouraged):
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- A sprinkle of extra cheddar
Directions
1. Boil your noodles like you mean it.
Bring a large pot of salted water to a boil. Cook the pasta until just al dente (a minute shy of the package time — they’ll keep cooking in the oven). Drain, toss with 2 tablespoons butter, and set aside.
2. Make the roux that starts it all.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute — it should smell nutty, not raw.
3. Slowly add milk and cream.
Pour in the warm milk and cream a little at a time, whisking constantly to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
4. Stir in the cheeses.
Turn the heat down low and add cheddar, Monterey Jack, and Parmesan. Stir until silky smooth.
5. Now comes the magic.
Remove from heat and whisk in the Duke’s Mayonnaise, Dijon mustard, and smoked paprika. Taste it — adjust with salt and pepper. You’ll notice the mayo doesn’t just add creaminess; it rounds out the tang and ties all the cheeses together.
6. Bring it all together.
Combine the cheese sauce and the pasta in a large bowl (or straight in your baking dish if you like fewer dishes). Stir until every noodle is hugged in cheesy glory.
7. Optional: The crunchy crown.
Mix panko with melted butter and sprinkle over the top, then finish with a little extra cheddar.
8. Bake to golden perfection.
Bake at 350°F (175°C) for 20–25 minutes, until bubbling around the edges and gloriously golden on top.
9. Serve hot, with pride.
Spoon it out, watch the cheese stretch, and bask in the applause.
💡 Cook’s Note:
- Want a smoky Southern edge? Add a handful of chopped crispy bacon or a spoonful of pimento cheese to the sauce.
- Leftovers reheat beautifully with a splash of milk (if there are any leftovers at all).
