Creamy Baked Thanksgiving Mac and Cheese

Here is my favorite baked Thanksgiving mac and cheese recipe, with a creamy cheese sauce, tender pasta, and a crispy golden breadcrumb topping that gets perfectly browned in the oven.

This mac and cheese is always the first dish to disappear from our Thanksgiving table. I’ve learned to make a double batch because everyone goes back for seconds, and honestly, it tastes even better the next day reheated with turkey leftovers.

What Kind of Cheese Should I Use?

The cheese you choose really makes or breaks a good mac and cheese, so it’s worth being a bit picky here. Gruyere is hands down the best option if you can find it – it melts beautifully and has this nutty, rich flavor that takes mac and cheese to the next level. If gruyere isn’t available or feels too fancy for your budget, sharp cheddar is your next best bet, followed by Colby which melts well and has a milder taste. Whatever you do, make sure to shred your cheese fresh from the block rather than buying pre-shredded – those bags have anti-caking agents that can make your sauce grainy instead of smooth. The mozzarella adds extra creaminess and stretch, but you could easily swap it for more of your main cheese if that’s what you have on hand.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swapping ingredients:

• Gruyere cheese: Gruyere gives the best flavor, but it can be pricey. Sharp cheddar works great as a substitute, or try a mix of cheddar and Swiss. You can even use Gouda or fontina for a different twist.
• Mozzarella cheese: If you don’t have mozzarella, use more of your main cheese or try Monterey Jack. The mozzarella mainly adds creaminess, so any good melting cheese will do.
• Panko breadcrumbs: Regular breadcrumbs work fine, or you can make your own by crushing crackers or even crushing up some leftover dinner rolls. Just pulse them in a food processor until they’re coarse crumbs.
• Elbow macaroni: Feel free to use shells, cavatappi, or any short pasta that holds cheese well. Just stick to similar cooking times so your pasta doesn’t get mushy.
• Milk: Whole milk gives the creamiest results, but 2% works too. You can even use half-and-half for extra richness, or substitute up to 1 cup with heavy cream.
• Mustard powder: If you don’t have mustard powder, use 1 teaspoon of Dijon mustard instead. It adds that same tangy depth that makes mac and cheese taste restaurant-quality.

Watch Out for These Mistakes While Baking

The biggest mistake people make with baked mac and cheese is rushing the roux – if your butter and flour mixture isn’t cooked long enough (at least 2-3 minutes), you’ll end up with a floury taste that ruins the whole dish. Another common error is adding cold milk to the roux, which causes lumps, so make sure to warm your milk first and add it gradually while whisking constantly. Don’t skip grating your own cheese either, as pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your sauce grainy. Finally, resist the urge to overbake – once the top is golden and the edges are bubbling, it’s done, because overcooking will dry out your creamy sauce and leave you with a disappointing, tough casserole.

What to Serve With Baked Mac and Cheese?

This rich and creamy mac and cheese is perfect alongside your Thanksgiving turkey and all the traditional fixings. Since it’s already pretty indulgent with all that gruyere and mozzarella, I like to balance it out with some lighter sides like roasted Brussels sprouts, green bean casserole, or a crisp fall salad with cranberries and pecans. The mac and cheese also pairs beautifully with glazed ham or roasted chicken if you’re not doing the full turkey spread. Don’t forget some dinner rolls for soaking up any extra cheesy goodness left on your plate!

Storage Instructions

Refrigerate: This mac and cheese keeps really well in the fridge for up to 4 days in a covered dish. I actually think it tastes even better the next day once all those cheesy flavors have had time to meld together. Just cover it tightly with foil or transfer to an airtight container.

Freeze: You can definitely freeze this for up to 3 months, which makes it perfect for meal prep or saving leftovers from big holiday dinners. Let it cool completely first, then wrap it well in plastic wrap and foil, or portion it into freezer-safe containers.

Reheat: To bring back that creamy goodness, reheat it in the oven at 350°F covered with foil until warmed through, about 20-25 minutes from the fridge or 45 minutes if frozen. You can also microwave individual portions, but add a splash of milk and stir halfway through to keep it from drying out.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 80-95 g
• Fat: 120-135 g
• Carbohydrates: 255-280 g

Ingredients

For the pasta:

• 1 tbsp unsalted butter
• 8 oz elbow macaroni

For the cheese sauce:

• 3/4 tsp salt
• 1/3 cup all-purpose flour (I always use King Arthur all-purpose flour)
• 1 tsp garlic powder
• 4 tbsp unsalted butter
• 1/2 tsp onion powder
• 2 cups grated gruyere cheese (freshly grated for best melting)
• 1/2 tsp dry mustard
• 3 cups warmed milk (whole milk recommended for richness)
• 1 cup shredded mozzarella cheese (part-skim works well here)

For the topping:

• 2/3 cup panko breadcrumbs (for extra crispiness)
• 1/4 tsp salt
• 2 tbsp unsalted butter (melted and cooled slightly)

Step 1: Cook and Butter the Pasta

• 8 oz elbow macaroni
• 1 tbsp unsalted butter

Bring a large pot of water to a boil.

Add the elbow macaroni and cook according to the package instructions, but reduce the cooking time by 1 minute for a firmer bite.

Drain the macaroni, then return it to the pot.

Add 1 tablespoon unsalted butter and toss until melted and the pasta is coated.

Set the pasta aside to cool slightly while you prepare the sauce.

Step 2: Prepare the Breadcrumb Topping

• 2/3 cup panko breadcrumbs
• 2 tbsp unsalted butter (melted)
• 1/4 tsp salt

In a small bowl, combine the panko breadcrumbs, melted butter, and a pinch of salt to make the topping.

Mix thoroughly until the breadcrumbs are evenly coated with butter.

Set aside for later use.

I like to use panko breadcrumbs for extra crunch, but regular breadcrumbs work in a pinch.

Step 3: Make the Cheese Sauce

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups warmed milk
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 2 cups grated gruyere cheese (cheddar or colby can be substituted)
• 1 cup shredded mozzarella cheese

Preheat your oven to 180°C/350°F.

In a large saucepan or an ovenproof skillet, melt 4 tablespoons unsalted butter over medium heat.

Add the flour and cook, stirring constantly, for about 1 minute to create a roux.

Pour in about 1 cup of the warmed milk and stir to dissolve the roux fully, then gradually add the remaining milk, whisking until smooth.

Stir in 3/4 teaspoon salt, garlic powder, onion powder, and dry mustard.

Cook the sauce, whisking regularly, for 5 to 8 minutes or until it thickens to a creamy consistency.

Remove from the heat and add the grated gruyere and shredded mozzarella cheeses, stirring until well combined.

The cheese does not need to be fully melted at this stage.

Step 4: Combine Pasta and Cheese Sauce

• buttered elbow macaroni (from Step 1)
• cheese sauce (from Step 3)
• breadcrumb topping (from Step 2)

Pour the finished cheese sauce from Step 3 into the pot with the buttered macaroni (from Step 1).

Mix quickly to evenly combine.

Transfer the macaroni and cheese mixture into the ovenproof skillet or a baking dish.

Evenly sprinkle the prepared breadcrumb topping (from Step 2) over the top.

Step 5: Bake and Serve

Bake the assembled macaroni and cheese in the preheated oven for about 25 minutes or until the top is light golden and crispy.

Be careful not to bake it too long, or you risk the sauce drying out.

Serve immediately!

For an extra pop of color, I sometimes sprinkle a bit of fresh parsley on top just before serving.