Ready to keep cooking? Continuing our Thanksgiving cooking series is this delicious, mouth-watering Mac and Cheese eecipe, or rather Magicae “Mac”-xima. This mac and cheese recipe comes from one of our latest releases, The Unofficial Hocus Pocus Cookbook for Kids. This ooey-gooey recipe is filled with cheesy goodness ready to be served as the best side dish this Thanksgiving.

Recreate this recipe and tag us @ulyssespress! Happy cooking.

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Magicae “Mac”-xima — from The Unofficial Hocus Pocus Cookbook for Kids

Ahh, yes, the Power Spell. The witch or parent who uses this recipe shall be all powerful, as no little one can resist the lure of mac ‘n’ cheese. But be ye warned—doomed as well is the witch who uses this spell, as it may come to pass that littles will request this and only this for every meal to come.

Adding broccoli is an easy way to make this spell just as powerful but a little more nutritious (in case it does end up on the short list of favorite spells).

Serves: 8 | Prep Time:  25 minutes | Cook Time: 20 minutes

Ingredients:

1 pound large-shell pasta
1 tablespoon olive oil
10 ounces extra-sharp
cheddar cheese
8 ounces gruyère cheese
1/2 cup plus 2 tablespoons
unsalted butter, divided
1/2 cup all-purpose flour
3 cups half-and-half
⅓ cup Italian seasoned
bread crumbs
salt, to taste
pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook al dente according to the package directions.

3. Drain the pasta in a colander and pour it into a 12-inch cast-iron skillet.

4. Add the olive oil, toss, and set aside.

5. While the water is boiling, grate the cheddar and gruyère cheeses. Combine and set aside.

6. In a medium saucepan, melt ½ cup butter over medium heat.

7. Add the flour to the butter and whisk well until fully combined.

8. Add the half-and-half, salt, and pepper, and whisk well until the mixture simmers.

9. Lower the heat to low and add the grated cheese in batches, mixing well after each addition so the cheese fully melts. Continue until only about a third of the cheese is left.

10. Pour the cheese mixture over the pasta in the cast-iron skillet and mix well.

11. Sprinkle the bread crumbs over the top of the pasta.

12. Cut the remaining 2 tablespoons butter into thin slices and distribute over the top of the pasta. Sprinkle on the remaining cheese.

13. Bake in the skillet for 20 minutes, or until the cheese on top is melted and slightly browned.