I tried Dolly Parton's new mac and cheese recipe. It's the perfect Thanksgiving comfort dish.

During our interview, Parton told me she loves adding fried apples to her mac and cheese for a "great taste combination."

She sticks to a more traditional recipe for Thanksgiving mac and cheese but still adds some fun ingredients.

To make Parton's mac and cheese at home, you'll need:

• 2 ½ cups shredded cheddar cheese
• 2 ½ cups shredded Monterey Jack cheese
• 1 (8-ounce) block of Velveeta, cubed
• 2 cups elbow macaroni
• 2 eggs, beaten
• 1 cup whole milk, room temperature
• ½ cup sour cream
• 2 tablespoons butter melted, plus more for greasing
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon mustard powder
• 1 teaspoon salt

When I made "Next Level Chef" star Tineke "Tini" Younger's uber-viral mac and cheese recipe (it racked up over 92 million views), she instructed that you should never use pre-shredded cheese.

I have never forgotten that lesson, so I decided to shred both the cheddar and Monterey Jack cheeses for Dolly's recipe. But if you're in a crunch for time this Thanksgiving, I wouldn't worry too much about using pre-shredded!

Per Parton's recipe, I saved ¼ cup of shredded cheddar and ¼ cup of shredded Monterey Jack for the top of the mac and cheese.

Then, I preheated the oven to 350 degrees Fahrenheit and greased a 9-inch by 13-inch baking pan with butter.

I also placed a large saucepan filled with water over medium heat, adding a teaspoon of salt. Parton says to cook the macaroni for two to three minutes less than indicated on the package.

"Don't overcook and don't rinse," she adds. "Drain the macaroni well in a colander, return it to the pot, and add the olive oil. Gently stir to coat so the macaroni doesn't stick together."

Parton's mac and cheese is extremely quick and easy because you don't need to worry about making a roux on the stove.

I just added the beaten eggs, milk, sour cream, melted butter, and mustard powder to a large bowl and gave everything a good mix.

I threw in the cubed Velveeta, as well as the remaining shredded cheddar and Monterey Jack cheeses, and stirred everything together.

I mixed everything together until the macaroni was nicely coated.

Parton says to bake your mac and cheese for 20 to 25 minutes. You'll know it's ready when "the cheeses are bubbly," she adds.

I served Parton's mac and cheese to my boyfriend and friends as we tested some of her Thanksgiving recipes, and the mac and cheese was the clear favorite.

We all loved the delicious combination of the three cheeses, although my boyfriend thought there was just a tad too much Velveeta. The sour cream also added a lovely tang and satisfying creaminess to the overall taste and texture, and the mac and cheese still tasted just as good the next day when we ate our leftovers.

If you're looking for a delicious mac and cheese to celebrate this Thanksgiving, you can't go wrong with Dolly's.