Ever since we’ve added homemade mac and cheese to our thanksgiving line up, the kids ask for it on the regular.

“Not the kraft kind (although lets not lie to one another, they ask for that all the time too), the kind you make from scratch for thanksgiving.

And while I love a traditional baked mac and cheese (especially because you can make it ahead of time and then bake it to order), I also like being able to throw it together on the stove and serve it immediately.

Ingredients:

box of elbow macaroni, cooked according to direction

1 1/2 cup reserved pasta water

4 Tbsp butter

4 Tbsp flour

1/2 Tbsp salt

1 cup chicken stock

3 Tbsp cream cheese

3 Tbsp sour cream

4 cups shredded cheddar

Directions:

Cook pasta according to directions, and reserve 1 1/2 cups of the pasta water.

In a large dutch oven or sauce pan, melt butter.

Once butter has melted, add flour in and whisk one Tbsp at a time until incorporated.

Once flour has been incorporated, continue to whisk for 3 minutes until flour flavor has cooked out.

Whisk in chicken stock in a slow steady stream.

Whisk in cream cheese and sour cream.

Add cheddar, and whisk until melted.

Add cooked pasta, and stir to combine.

Serve.