Thanksgiving is not complete without my mom’s Macaroni and Cheese! Find more recipes like this in my book “Well Done: Bringing Soul to the Recipe of Life”

1 Tbsp + 1 tsp salt
1 lb elbow macaroni pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken or vegetable stock
2 cups milk
1/8 tsp pepper
3 cups sharp cheddar cheese, shredded

Preheat oven to 400 degrees.

Add 1 tablespoon of salt to a large pot of water. Bring to a boil. Add pasta, stirring occasionally for 8 minutes or until pasta is al dente. Remove from water and drain well.

In a large saucepan, melt butter over medium-high heat. Once it begins to foam, add flour. Cook 3 to 4 minutes or until it turns pale yellow. Whisk in chicken stock, whipping constantly until smooth. Add milk, 1 teaspoon of salt and white pepper. Continue to whip. Bring the sauce to a simmer. Reduce heat to medium-low. Cook out sauce, whipping occasionally for another 8 to 10 minutes. The sauce will thicken. Turn off heat. Add 2 cups shredded cheddar cheese. Stir until melted and combined.

Transfer the cooked macaroni into a casserole dish, then pour in cheese sauce. Stir to thoroughly combine pasta and sauce. Sprinkle remaining cup of shredded cheddar cheese on top of casserole. Bake in preheated oven for 20 to 30 minutes or until the top is golden brown. Remove from oven and serve immediately. Serves 4.