Stuffing-Topped Goat Cheese Mac and Cheese MUKBANG + Recipe! Happy Thanksgiving!!!

Happy Thanksgiving, everyone!!! Today, I made a festive mac and cheese to go with Thanksgiving dinner, or to make with leftovers! I made my signature goat cheese mac and cheese -- which one of my absolute favorite things to eat, ever, guys, and topped it with a quick version of my mama's semi-homemade stuffing. The mac and cheese by itself is just so good -- you at least have to make that. The stuffing topper is crunchy, a little chewy, herby and delicious!

My mac and cheese recipe is included in this link:
https://www.thehungerdiaries.com/2017...

The recipe is for a burger, but its' topped with the mac and cheese, so recipe for the mac is there!

As for stuffing -- use whatever your fav is! If you opt to bake it like I did in this video, I'd use an entire quart of half and half to start and don't reduce it by half. Just bring to a simmer and then add the cheese. Undercook your pasta by a few minutes, add to the sauce, then add to a buttered baking dish. Bake at 350 for 15 minutes or until the cheese is bubbly and topping has a crisp, golden brown exterior. The mac/cheese WILL be soupy when you first put it in. Since you underbaked the pasta, it will continue to both soak up the liquid around it and release starch into the cheese sauce, so you'll end up with a much thicker sauce, and really less sauce altogether. If you're worried about adding too much sauce beforehand, you can add a little less and reserve some pasta water to add like I did. Or, don't bake it at all! It's amazing done stove-top. If you're doing stove top, follow instructions in recipe. If you want to make it a bit lighter, use half and half or whole milk instead.

Inspo for today's mukbang:
  / foodsofjane  


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