Famous Mac & Cheese

The Mac & Cheese I Only Make Once a Year (Because It’s Dangerously Delicious)

There are recipes you whip up on a weeknight, and then there are recipes so sinfully good, so buttery and cheesy, that they deserve their own holiday. For me, that holiday is Halloween — and the dish is my “Dangerously Delicious Halloween Mac & Cheese.”

I swear, I make this only once a year — not because it’s spooky, but because it’s that indulgent. Think layers of creamy, velvety cheddar sauce hugging every noodle, a hint of smoky paprika, and a golden, crispy breadcrumb topping that crackles when you dig in. It’s comfort food at its most wicked.

Why Halloween?

Halloween is the one night I lean all the way into cozy, decadent food. Between the chill in the air, the candlelight from carved pumpkins, and the sugar overload from candy raids, it just feels right to have something warm and ridiculously cheesy waiting in the oven. Plus, while the kids are out trick-or-treating, the adults get their own treat — this mac.

The Secret Ingredients

This isn’t your boxed mac. It’s creamy, dreamy, and unapologetically rich. Here’s what makes it special:

• Cheeses: Sharp cheddar for flavor, and parmesan for the top. Or use your favorites!

• Smoked paprika & garlic powder: Add just the right amount of depth and warmth.

• Oatly: The recipe as written below asks for whole milk and cream, but I substitute it all for Oatly to reduce the amount of dairy being I’m very sensitive to dairy.

• Buttery panko topping: Toasted to golden perfection — it’s the crunch that keeps you going back for “just one more bite.”

The “Once a Year” Rule

Here’s the deal: this mac & cheese is so over-the-top delicious that if I let myself, I’d make it every weekend. But it’s the rarity that makes it special. It’s become a Halloween tradition in my house — like carving pumpkins or sneaking mini Snickers from the kids’ stash.

Every October 31st, I cue up Hocus Pocus, light some candles, and serve up this bubbling cauldron of cheesy magic. Then I pack away the recipe until next year… because some things are just too powerful to unleash too often.

Best Mac & Cheese

• 16 oz elbow macaroni, cooked (or other tubular pasta)

• 1 tbsp extra virgin olive oil

• • 6 tbsp unsalted butter

• 1/3 cup all purpose flour

• 3 cups whole milk

• 1 cup heavy whipping cream

• 4 cups sharp cheddar cheese shredded

• salt and pepper to taste

• 1 1/2 cups panko crumbs

• 4 tbsp butter melted

• 1/2 cup Parmesan cheese shredded

• 1/4 tsp smoked paprika (or regular paprika)

  Instructions:

  • Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.

  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

  • Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

  • Melt butter in a deep saucepan, dutch oven, or stock pot.

  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

  • Gradually whisk in the milk (and heavy cream if using) until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

  • Add two cups of cheese and whisk until smooth. Add another two cups of cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese

  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika.

  • Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.