Name: Thanksgiving Mac and Cheese Recipe: Creamy and Cheesy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb macaroni; 4 tbsp butter; ¼ cup flour; 3 cups milk; 1 cup cream; 2 tsp Dijon; 1 tsp salt; 2 cups cheddar; 1 cup Gruyère; ½ cup Parmesan; 1 cup panko; 2 tbsp butter; Optional: Parsley; Suggested Pairings: Turkey (greens)

Introduction

Table of Contents

Thanksgiving Mac and Cheese is a creamy, cheesy side dish that’s perfect for holiday feasts, potlucks, or comforting meals. This elevated recipe, featuring a rich béchamel sauce with multiple cheeses and a toasted breadcrumb topping, delivers indulgent flavor with golden, bubbly perfection. Presented in a white ceramic baking dish, optionally garnished with fresh parsley and cracked pepper, this Thanksgiving Mac and Cheese offers a warm, appetizing aesthetic that elevates any table. This recipe offers a stovetop-to-oven method using pantry staples, making it adaptable for various dietary preferences. It’s ideal for home cooks seeking a go-to classic that brings nostalgic, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Mac and Cheese:

1 lb elbow macaroni (or cavatappi)
4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
1 tsp kosher salt
½ tsp black pepper
⅛ tsp nutmeg (optional)
2 cups shredded sharp cheddar
1 cup shredded Gruyère
½ cup grated Parmesan

For the Breadcrumb Topping:

1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
¼ cup grated Parmesan
1 tbsp fresh parsley, chopped

Serving:

Optional: Fresh parsley, cracked black pepper
Suggested Accompaniments: Roasted turkey, green beans
Suggested Pairings: Sparkling water, Chardonnay
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: 3-quart baking dish, saucepan, whisk

Step-by-Step Process

Cook Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook 1–2 minutes less than package directions for al dente—about 6–7 minutes. This prevents a mushy texture after baking. Drain and rinse briefly with cold water to stop cooking. Do not overcook—pasta continues to soften in the oven.
Melt Butter for Roux: In a large saucepan over medium heat, melt butter until foaming subsides. This clarifies the fat for a smooth sauce.
Add Flour and Cook Roux: Sprinkle flour over the butter. Whisk constantly for 2–3 minutes until pale golden and nutty—called a blonde roux. Cooking removes the raw flour taste. Scrape the bottom to prevent scorching. The roux should smell like shortbread, not burnt.
Temper with Milk: Slowly pour in 1 cup of milk while whisking vigorously to prevent lumps—this tempers the roux. Add remaining milk and heavy cream in a thin stream, whisking continuously. The liquid will thicken slightly. Increase heat to medium-high; bring to a simmer.
Thicken and Season: Simmer 3–4 minutes, whisking often, until sauce coats the back of a spoon (nappe stage). Reduce the heat to low. Add Dijon, garlic powder, onion powder, salt, pepper, and nutmeg. Whisk until fully integrated. Taste and adjust seasoning—nutmeg adds subtle warmth without overpowering.
Add Cheeses Gradually: Remove from heat. Add 1½ cups cheddar, 1 cup Gruyère, and ¼ cup Parmesan in three batches, stirring until melted after each addition. Use a spatula to scrape the bowl. Low heat prevents separation. The sauce should be ultra-smooth and glossy.
Fold in Pasta: Add drained pasta to the cheese sauce. Gently fold with a spatula until evenly coated—do not overmix to preserve shape. If the sauce seems thick, add ¼ cup milk. The mixture should be creamy but not soupy.
Transfer to Dish: Spread evenly in a greased 3-quart white ceramic baking dish. Gently press down to level—do not compact too much, as this squeezes out air pockets.
Make Topping: In a bowl, mix panko, melted butter, remaining ¼ cup Parmesan, and parsley. Sprinkle evenly over pasta. The topping adds crunch and prevents drying.
Bake to Golden: Bake uncovered for 20–25 minutes, rotating halfway. The top should be bubbly and golden brown. For extra crisp, broil 1–2 minutes at the end—watch closely to avoid burning.
Rest and Serve: Remove from oven. Rest 5–10 minutes—this allows the sauce to thicken slightly for easier serving. Garnish with parsley and pepper. Scoop directly from the white ceramic dish.

Tips for Better Thanksgiving Mac and Cheese

Cook pasta al dente—finishes in the oven
Cook roux to blonde stage—nutty but not bitter
Add cheeses off-heat—prevents separation
Use multiple cheeses for complexity
Present in a white ceramic baking dish to showcase the bubbly top
Make up to 1 day ahead; refrigerate and add 10 minutes bake time
Freeze unbaked up to 2 months
Enhance aesthetic: sprinkle parsley for green contrast

Variations and Customization

Bacon Mac and Cheese: Add ½ cup cooked bacon.
Vegetarian: Omit protein; add mushrooms and spinach.
Spicy Mac: Add ¼ tsp cayenne or diced jalapeño.
Truffle Mac: Drizzle with 1 tsp truffle oil.
Gluten-Free: Use GF pasta and flour for the sauce.
Baked Brie Mac: Top with Brie rounds last 5 minutes.
Pesto Mac: Swirl in ¼ cup pesto.
Slow Cooker: Cook sauce on low 2 hours; top and broil.

Storage and Serving Tips

Store covered in the fridge up to 4 days.
Reheat at 350°F for 15–20 minutes with foil.
Freeze baked mac up to 2 months; thaw and reheat.
Serve hot for gooey cheese pull.
Pair with sparkling water or Chardonnay to cut richness.
Present in a white ceramic baking dish with garnishes for cozy, elegant charm.

Nutritional Information

Based on 12 servings:

Calories: 450 kcal
Total Fat: 25g
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 640mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 6g
Protein: 16g
Vitamin A: 15% Daily Value
Vitamin C: 2% Daily Value
Calcium: 30% Daily Value
Iron: 10% Daily Value

Note: Values with cheese (vegetarian or spicy versions vary). High in comfort.

Conclusion

This Thanksgiving Mac and Cheese recipe delivers creamy, cheesy bliss with a golden topping in every bite. It transforms pasta into a holiday staple. Its béchamel base and baked finish make it a go-to. The melty cheese and crunchy crumbs delight every forkful. It’s sure to be a cherished recipe, loved for its festive, crowd-pleasing charm.