Name: The Ultimate Thanksgiving Mac and Cheese Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb. dried elbow pasta; 1/2 cup unsalted butter; 1/2 cup all purpose flour; 1 1/2 cups whole milk; 2 1/2 cups half and half; 4 cups shredded medium cheddar cheese (divided (measured after shredding)); 2 cups shredded Gruyere cheese (divided (measured after shredding)); 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika (smoked paprika is our favorite!)

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I’m so thrilled you’re here because I have a secret weapon for your Thanksgiving table this year: my ultimate Thanksgiving Mac and Cheese Delight! This isn’t just any mac and cheese; it’s a rich, creamy, and utterly irresistible dish designed to bring extra joy and comfort to your holiday feast. I promise, preparing this will be one of the easiest and most rewarding parts of your holiday cooking, making your Thanksgiving meal truly special.

Table of Contents

Why This Thanksgiving Mac and Cheese Delight Will Be Your Holiday Star

I absolutely adore how this mac and cheese transforms an everyday favorite into a show-stopping holiday side. It’s truly a delight! Its unparalleled richness and creamy texture make it stand out beautifully among other Thanksgiving dishes. I specifically crafted this recipe to offer a sophisticated yet comforting flavor profile that complements all your traditional holiday fare without overpowering them.

I know how hectic Thanksgiving can be, which is why I designed this recipe to be incredibly approachable and easy to prepare. It’s a fantastic crowd-pleaser, guaranteed to bring smiles to everyone at your table, from the littlest guests to the most discerning foodies. You’ll find it’s the perfect blend of classic comfort and festive elegance, making it an absolute must-have for your holiday menu.

Key Ingredients for Your Thanksgiving Mac and Cheese Delight

I’ve chosen each ingredient in this Thanksgiving Mac and Cheese Delight with care, ensuring it contributes to the dish’s incredible flavor and luxurious texture. Every component plays a vital role in creating that perfect holiday comfort food experience.

1 lb. dried elbow pasta: Elbow pasta is my go-to for mac and cheese because its shape perfectly cradles that luscious cheese sauce in every bite.
1/2 cup unsalted butter: This is the foundation of our creamy sauce, providing a rich base and helping to create the roux that thickens everything beautifully.
1/2 cup all purpose flour: Paired with the butter, the flour forms a roux, which is essential for giving our cheese sauce its smooth, thick consistency.
1 1/2 cups whole milk & 2 1/2 cups half and half: I always recommend whole milk and half and half for the ultimate creamy sauce. The higher fat content creates a truly decadent and velvety béchamel that coats every piece of pasta perfectly.
4 cups shredded medium cheddar cheese (divided (measured after shredding)): Cheddar is a classic for a reason; its sharp, familiar flavor is essential for that traditional mac and cheese taste we all love, especially medium cheddar which offers a great balance.
2 cups shredded Gruyere cheese (divided (measured after shredding)): Gruyere adds a wonderful nutty, earthy depth that elevates this mac and cheese to holiday-worthy status. It also melts incredibly smoothly.
1/2 Tbsp. salt, 1/2 tsp. black pepper, 1/4 tsp. paprika (smoked paprika is our favorite!): These seasonings enhance the cheesy flavors and add a subtle warmth. I especially love the hint of smokiness from smoked paprika!

How to Make Your Thanksgiving Mac and Cheese Delight: Step-by-Step

I’m so excited for you to make this incredible Thanksgiving Mac and Cheese Delight! Here’s my step-by-step guide to bringing this creamy, cheesy goodness to your holiday table.

Instructions

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Maya Anderson

The Ultimate Thanksgiving Mac and Cheese Delight

This isn’t just any mac and cheese; it’s a rich, creamy, and utterly irresistible dish designed to bring extra joy and comfort to your holiday feast. Preparing this will be one of the easiest and most rewarding parts of your holiday cooking, making your Thanksgiving meal truly special.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 665

Ingredients Equipment Method Notes

Ingredients

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups shredded medium cheddar cheese divided (measured after shredding)
2 cups shredded Gruyere cheese divided (measured after shredding)
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika smoked paprika is our favorite!

Equipment

Oven
3 qt baking dish
Large pot
large saucepan
Whisk
large mixing bowl

Method

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Notes

Chef Tips: For the best flavor and texture, always shred your own cheese as pre-shredded varieties can make the sauce less smooth. When making the roux, cook the butter and flour for about one minute to eliminate the raw flour taste. Add liquids slowly while whisking constantly to prevent lumps and create a silky-smooth béchamel. Cook pasta slightly under al dente as it will continue to cook in the oven, ensuring it doesn’t become mushy.

Festive Enhancements: Elevate the holiday flavor by stirring in 1 tsp minced fresh sage, 1 tsp minced fresh thyme, 1/2 tsp minced fresh rosemary, a pinch (1/8 tsp) ground nutmeg, or a pinch (1/8 tsp) cayenne pepper into the cheese sauce before mixing with pasta.

Creative Topping Ideas: Beyond a simple cheese topping, consider spiced panko (tossed with melted butter, smoked paprika, dried sage), cornbread crumbles (mixed with melted butter), crispy fried sage leaves, or a savory streusel (flour, cold butter, salt, pepper).

Make-Ahead & Storage: This dish can be assembled up to two days in advance. Cover tightly and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed, adding 10-15 minutes if still cold. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheating Leftovers: For best results, reheat in the oven (300°F/150°C for 15-20 minutes, covered, with a splash of milk or half and half). Alternatively, use the stovetop over low heat, stirring in milk, or microwave in 30-second intervals with a tiny splash of milk.

Scaling for a Crowd: To double, simply double all ingredients and use a larger baking dish or two standard 9×13 inch dishes. Baking time may increase by 5-10 minutes. For tripling, use two large or three 9×13 inch dishes.

Troubleshooting: If the sauce is too thin, return to the stovetop over medium-low heat and whisk until thickened. If too thick, whisk in warm milk or half and half, one tablespoon at a time. If the mac and cheese is dry, next time cook pasta even less, or stir in more warm milk/half and half before reheating. If the top isn’t crispy, broil for 1-2 minutes after baking, watching closely.

FAQ: Different cheese alternatives include Fontina, Gouda, and Colby Jack. Pasta shape alternatives are Cavatappi, Shells, or Penne. For dietary considerations, use gluten-free pasta and flour for a GF option, or plant-based milks, butter, and dairy-free cheeses for a DF version (note: melting may vary). To make it kid-friendly, use only medium cheddar, skip extra herbs/spices, and focus on a simple, cheesy, bubbly top.

Making Your Thanksgiving Mac and Cheese Extra Festive

I love making dishes feel extra special for the holidays, and your Thanksgiving Mac and Cheese Delight is no exception! Here are some ideas to infuse it with even more festive flair.

Thanksgiving-Specific Flavor Enhancements

Adding a touch of aromatic herbs or a hint of spice can truly elevate your mac and cheese for the holiday season. These little additions will make it taste like pure Thanksgiving magic!

Flavor Add-In	Suggested Amount
Fresh Sage, minced	1 tsp
Fresh Thyme, minced	1 tsp
Fresh Rosemary, minced	1/2 tsp
Ground Nutmeg	Pinch (1/8 tsp)
Cayenne Pepper	Pinch (1/8 tsp)

I recommend stirring these into your cheese sauce right before you combine it with the pasta.

Creative Topping Ideas for a Delicious Crust

While a simple cheese topping is wonderful, a creative crust can add incredible texture and visual appeal to your Thanksgiving Mac and Cheese Delight.

Spiced Panko: Toss panko breadcrumbs with a tablespoon of melted butter, a pinch of smoked paprika, and a tiny bit of dried sage before sprinkling on top.
Cornbread Crumbles: If you have leftover cornbread, crumble it coarsely and mix with a bit of melted butter. This adds a sweet and savory crunch.
Crispy Fried Sage: Fry fresh sage leaves in a little butter until crispy, then crumble them over the top right before serving. It’s so elegant and flavorful!
Savory Streusel: Combine a few tablespoons of flour, a tablespoon of cold butter, and a pinch of salt and pepper. Rub the butter into the flour until crumbly, then sprinkle over the cheese topping before baking.

Prepping for the Big Feast: Make-Ahead & Storage Solutions

Thanksgiving cooking can feel like a marathon, so I’m all about smart strategies to reduce stress. My Thanksgiving Mac and Cheese Delight is wonderfully adaptable for make-ahead convenience!

Smart Make-Ahead Strategies for Thanksgiving

You can assemble this mac and cheese entirely up to two days in advance. Just prepare the dish right up to the point of baking, but don’t bake it yet! Cover it tightly with plastic wrap or foil and store it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 30 minutes to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the baking time if it’s still quite cold, until it’s bubbly and heated through. This makes Thanksgiving Day so much calmer!

Storing Leftover Thanksgiving Mac and Cheese

If you’re lucky enough to have leftovers (it’s rare in my house!), store them in an airtight container in the refrigerator. I find it stays wonderfully fresh for up to 3-4 days.

Reheating Leftovers to Maintain Delightful Creaminess

I know sometimes leftovers can dry out, but I have some tricks to keep your mac and cheese creamy!

Oven Method: My favorite! Place leftovers in an oven-safe dish, add a splash of milk or half and half (about 1-2 tablespoons per serving), cover with foil, and bake at 300°F (150°C) until heated through and creamy again, usually 15-20 minutes.
Stovetop Method: For smaller portions, gently reheat in a saucepan over low heat, stirring in a splash of milk or half and half until creamy.
Microwave Method: This is the quickest! Place a serving in a microwave-safe dish, add a tiny splash of milk, cover loosely, and microwave in 30-second intervals, stirring in between, until heated through.

Thanksgiving Menu Pairings and Presentation Tips

This Thanksgiving Mac and Cheese Delight is a true chameleon on the holiday table, effortlessly complementing a variety of dishes. I love how versatile it is!

I think it pairs perfectly with classic roasted turkey, a spiral-sliced ham, or even a hearty vegetarian loaf. It’s also fantastic alongside green bean casserole, cranberry sauce, and sweet potato dishes. For presentation, I like to serve it straight from the baking dish, but for a more elegant touch, you could transfer it to a beautiful serving platter. A sprinkle of fresh parsley or a few fried sage leaves on top always adds a lovely pop of color and freshness.

Troubleshooting Your Thanksgiving Mac and Cheese

Don’t worry, I’ve got your back if you run into any little kitchen hiccups while making your Thanksgiving Mac and Cheese Delight!

Sauce too thin? Simply return it to the stovetop over medium-low heat and continue whisking gently until it thickens to your desired consistency. It just needs a little more time.
Sauce too thick? No problem! Whisk in a splash more warm milk or half and half, a tablespoon at a time, until it reaches that perfect creamy texture.
Dry Mac and Cheese? This often happens if the pasta absorbed too much liquid in the oven. Next time, try cooking the pasta even less than al dente. For this batch, you can gently stir in a bit more warm milk or half and half before reheating.
Not getting a crispy topping in a crowded oven? If your oven is packed, sometimes the top doesn’t brown as much. After baking, you can pop it under the broiler for just a minute or two, watching it very closely, until it reaches that perfect golden crispness.

Thanksgiving Day Prep Timeline for a Stress-Free Meal

I’ve learned that a little planning goes a long way, especially on Thanksgiving! Here’s a timeline I recommend for your Thanksgiving Mac and Cheese Delight to help keep your day smooth and enjoyable.

2-3 Days Before: Shred all your cheeses. This is a huge time-saver! You can also assemble the entire mac and cheese dish, cover it tightly, and refrigerate.
Thanksgiving Morning: If you assembled it ahead, pull the dish out of the fridge about 30-60 minutes before you plan to bake it to let it come closer to room temperature.
1 Hour Before Dinner: If making it fresh, start cooking your pasta. While it cooks, prepare your béchamel sauce.
45 Minutes Before Dinner: Combine the pasta and sauce, transfer to your baking dish, top with cheese, and bake for 15 minutes, or slightly longer if coming from the fridge.
15 Minutes Before Dinner: Remove from oven when bubbly and lightly golden. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.

Frequently Asked Questions about Your Thanksgiving Mac and Cheese

I often get questions about making the most of a mac and cheese recipe, especially for a big holiday like Thanksgiving. Here are some answers to common queries about my Thanksgiving Mac and Cheese Delight!

Can I use different cheeses or pasta shapes?

Absolutely! While I adore the cheddar and Gruyere blend for this dish, you can certainly experiment.

Cheese Alternatives	Pasta Shape Alternatives
Fontina, Gouda, Colby Jack	Cavatappi, Shells, Penne

I suggest choosing good melting cheeses and medium-sized pasta shapes that can hold plenty of sauce.

What about dietary considerations for Thanksgiving guests?

I want everyone to enjoy a delicious meal! If you have guests with dietary needs, you can certainly adapt this recipe. For gluten-free options, use your favorite gluten-free elbow pasta and a gluten-free all-purpose flour blend for the roux. For dairy-free, you could experiment with plant-based milks and butter alternatives, as well as dairy-free shredded cheeses. Just be aware that dairy-free cheeses often melt differently.

How do I ensure my Mac and Cheese is kid-friendly for Thanksgiving?

I know how important it is to please little eaters! To make this Thanksgiving Mac and Cheese Delight extra kid-friendly, I suggest using only medium cheddar in the sauce and as a topping if you’re worried about the Gruyere being too strong. You can also skip any of the “festive flavor enhancements” like herbs or spices. Kids usually love a simple, cheesy, bubbly top, so focus on that golden crust!

Conclusion: Your Thanksgiving Table Awaits!

I truly hope my Thanksgiving Mac and Cheese Delight becomes a cherished part of your holiday tradition. It’s everything I believe a holiday dish should be: incredibly delicious, comforting, and designed to bring smiles to everyone around your table. I promise, the rich, creamy sauce and perfectly baked pasta will have everyone asking for seconds!

I’m so excited for you to try this recipe. Please come back and tell me how it turned out, or if you have any questions, I’m always here to help! What’s your favorite Thanksgiving side dish? Let me know in the comments below!