Baked Mac and Cheese for Thanksgiving
Ultra-cheesy baked mac and cheese worthy of the Thanksgiving spread—creamy cheddar sauce, crispy breadcrumb topping, and make-ahead instructions for the holiday rush.
🛒Ingredients
- 1 pound elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup heavy cream
- 3 cups shredded sharp cheddar
- 1 cup shredded Gruyère or mozzarella
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- Topping: 1 cup panko, 2 tablespoons melted butter, 1/4 cup Parmesan
🔧Kitchen Tools Needed
- Large pot
- Saucepan
- Whisk
- 9×13 baking dish
- Cheese grater
📝Instructions
- 1
Preheat oven to 375°F. Grease a 9×13 baking dish. Boil pasta in salted water until just shy of al dente; drain.
- 2
Melt butter; whisk in flour 1–2 minutes. Gradually whisk in warm milk and cream; simmer until thickened. Off heat, stir in cheeses, salt, pepper, mustard, and paprika until smooth.
- 3
Fold pasta into sauce. Transfer to dish. Mix panko, melted butter, and Parmesan; sprinkle on top.
- 4
Bake 20–25 minutes until bubbling and golden. Rest 5–10 minutes.
- 5
Make-ahead: assemble without topping up to 1 day ahead; add topping and bake 30–35 minutes until hot throughout (165°F center).
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Sauce grainy?
Use freshly shredded cheese (not pre-shredded) and melt off heat.
Gluten-free?
GF pasta and a cornstarch slurry instead of flour roux.
Extra protein?
Fold in cubed leftover turkey before baking; heat to 165°F.
Crispier top?
Broil 1–2 minutes at the end—watch closely.
How many does it feed?
About 8–10 as a holiday side.
