Thanksgiving Mac and cheese

This outrageously cheesy and ultra-creamy baked mac and cheese is the perfect addition to your Thanksgiving table. Topped with a crunchy Panko-Parmesan crust, it’s a comforting and crowd-pleasing side dish that will have everyone coming back for more.​

Why Make This Recipe

This recipe is a keeper because it delivers an incredibly rich and gooey mac and cheese experience, perfect for the holidays. The homemade three-cheese sauce creates a luxuriously creamy texture, while the baked panko topping adds a satisfying crunch. It’s the ultimate comfort food that elevates any Thanksgiving feast.​

How to Make Thanksgiving Mac and Cheese

Making this dish involves a few key steps to ensure the best results. First, you’ll cook the elbow macaroni until it’s just shy of al dente. While the pasta cools, you’ll prepare a classic roux with butter and flour, then gradually whisk in milk and cream to create a smooth, thick base for the cheese sauce. After melting in the cheeses, the sauce is combined with the pasta, layered in a baking dish, topped with a buttery panko mixture, and baked until golden and bubbly.​

Ingredients

• 16 oz elbow macaroni​
• 1 tbsp extra virgin olive oil​
• 10 tbsp unsalted butter, divided​
• 1/3 cup all-purpose flour​
• 3 cups whole milk​
• 1 cup heavy whipping cream​
• 4 cups sharp cheddar cheese, shredded​
• 2 cups Gruyere cheese, shredded​
• Salt and pepper to taste​
• 1 1/2 cups panko crumbs​
• 1/2 cup Parmesan cheese, shredded​
• 1/4 tsp smoked paprika​

Directions

1. Preheat your oven to 350°F and lightly grease a 3 or 4-quart baking dish.​
2. Cook the macaroni according to package directions, but for one minute less than the al dente time. Drain the pasta, place it in a large bowl, and toss with olive oil to prevent sticking.​
3. In a large pot over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for about one minute until it’s bubbly and golden.​
4. Gradually pour in the milk and heavy cream, whisking continuously until the mixture is smooth. Continue to cook and whisk until you see bubbles, then cook for another 2 minutes. Season with salt and pepper.​
5. Remove the pot from the heat and stir in 4 cups of the shredded cheese mixture (cheddar and Gruyere) until the sauce is creamy and smooth.​
6. Add the cooked pasta to the cheese sauce and stir until it’s fully coated.​
7. Pour half of the macaroni and cheese into the prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese over the top, then add the rest of the mac and cheese.​
8. In a small bowl, combine the panko crumbs, shredded Parmesan, 4 tablespoons of melted butter, and paprika. Sprinkle this mixture evenly over the top of the mac and cheese.​
9. Bake for about 30 minutes, or until the top is golden brown and the sauce is bubbly. For an extra crispy crust, you can broil for 2-3 minutes at the end. Let it rest for a few minutes before serving.​

How to Serve Thanksgiving Mac and Cheese

Serve this mac and cheese immediately after it comes out of the oven, while it’s hot, bubbly, and at its creamiest. It is a classic side dish for any holiday meal, especially Thanksgiving.​

How to Store Thanksgiving Mac and Cheese

To store leftovers, first allow the mac and cheese to cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. To reheat, you can use the oven or the microwave. For the oven method, place the leftovers in an oven-safe dish, cover with foil, and bake at 350°F until heated through. In the microwave, heat it in short intervals, stirring occasionally. Adding a splash of milk while reheating can help restore its creamy texture.​

Tips to Make Thanksgiving Mac and Cheese

• Shred Your Own Cheese: For the smoothest and creamiest sauce, use freshly shredded cheese instead of pre-shredded varieties, which often contain anti-caking agents.​
• Don’t Overcook the Pasta: Cook the macaroni just until al dente, as it will continue to cook in the oven. This prevents the pasta from becoming mushy.​
• Make a Good Roux: The roux, a mixture of butter and flour, is essential for a thick and stable cheese sauce. Cook it for at least a minute to get rid of the raw flour taste.​

Variations

• Add Bacon: For extra flavor and texture, add crispy, crumbled bacon to the topping or mix it directly into the mac and cheese.​
• Different Toppings: Instead of panko, try a topping made from crushed Ritz crackers mixed with melted butter.​
• Stovetop Version: If you prefer not to bake it, you can make a stovetop version. Ensure you boil the pasta until fully cooked, use slightly less cheese, and simply mix everything together without layering and baking.​

FAQs

What are the best cheeses to use for baked mac and cheese?
A combination of cheeses often yields the best results. Sharp cheddar provides a classic, tangy flavor, while Gruyere adds a nutty and creamy quality. For an extra cheesy pull, you can also include mozzarella.​

How do I get a crispy top on my mac and cheese?
The key to a crispy top is the breadcrumb mixture and the baking process. A combination of panko crumbs, melted butter, and Parmesan cheese, baked until golden brown, creates a delicious crunch. For an even crispier crust, you can broil the mac and cheese for the last 2-3 minutes of cooking.​

Can I make this recipe ahead of time?
Yes, you can prepare the mac and cheese ahead of time. Assemble the dish completely, but do not bake it. Cover and refrigerate for up to two days. When you are ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold from the refrigerator.

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