When Thanksgiving rolls around, everyone talks about the turkey—but for me, it’s the mac and cheese that steals the show. This Thanksgiving Mac and Cheese recipe has become a must-have on my holiday table.

It’s rich, creamy, and baked to golden perfection with a buttery breadcrumb topping. I started making it a few years ago when I wanted a side that combined comfort food and indulgence—and now, my family insists it’s not Thanksgiving without it.

The best part? It pairs beautifully with everything—from roasted turkey and gravy to green beans and cranberry sauce. The blend of sharp cheddar and creamy gouda gives it that irresistible pull-apart cheesiness, while the crispy topping adds a satisfying crunch. It’s the ultimate crowd-pleaser, perfect for both kids and adults.

Every bite tastes like comfort, warmth, and celebration in one dish.

Why You’ll Love This Recipe

Rich and Creamy Texture – A luscious cheese sauce coats every bite of pasta for pure comfort.
Perfectly Baked – Crispy, golden breadcrumbs on top make every spoonful irresistible.
Crowd Favorite – Always one of the first sides to disappear from the Thanksgiving table.
Make-Ahead Friendly – Assemble a day in advance and bake just before serving.
Customizable – Add bacon, herbs, or different cheeses to make it your own.

Ingredients

For the pasta:

1 lb elbow macaroni or cavatappi pasta
Salt, for boiling water

For the cheese sauce:

4 tbsp butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded gouda cheese
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
Salt and pepper, to taste

For the topping:

1 cup breadcrumbs (panko or regular)
2 tbsp melted butter
Optional: chopped cooked bacon or fresh herbs for garnish

Instructions

Cook Pasta: Boil pasta in salted water until al dente. Drain and set aside.
Make Roux: In a large pot, melt butter over medium heat. Stir in flour and cook 1–2 minutes until slightly golden.
Add Milk & Cream: Slowly whisk in milk and heavy cream until smooth and slightly thickened.
Add Cheese: Remove from heat, then stir in cheddar and gouda until melted. Season with garlic powder, onion powder, paprika, salt, and pepper.
Combine: Add cooked pasta to the cheese sauce, stirring until fully coated.
Transfer & Top: Pour into a greased baking dish. Mix breadcrumbs with melted butter and sprinkle evenly over top.
Bake: Bake at 350°F (175°C) for 25–30 minutes or until golden and bubbling.
Serve: Let rest for 5 minutes before serving. Garnish with bacon or herbs if desired.

Mistakes to Avoid

Overcooking Pasta: It should be slightly firm before baking; it will cook more in the oven.
Using Pre-Shredded Cheese: Freshly shredded cheese melts smoother and creamier.
Skipping the Roux: It’s key for a thick, stable cheese sauce.
High Oven Temperature: Baking too hot can cause curdling or dryness.
Not Seasoning Enough: Cheese sauces need salt and spice balance—taste before baking!

Expert Tips

Cheese Blend Magic: Mix sharp cheddar for flavor and gouda or Monterey Jack for creaminess.
Add a Touch of Nutmeg: A pinch gives warmth and depth to the sauce.
Make Ahead: Assemble and refrigerate (without topping), then bake fresh on Thanksgiving Day.
Serve Fresh: Let it cool just slightly to thicken before serving—but don’t wait too long or it may dry out.

FAQs

1. Can I make this ahead of time?
Yes! Prepare the mac and cheese, cover, and refrigerate for up to 24 hours. Add breadcrumbs right before baking.

2. Can I freeze leftovers?
Absolutely. Store cooled portions in freezer-safe containers for up to 2 months. Reheat in the oven for best texture.

3. What’s the best cheese combination?
Sharp cheddar and gouda are classics, but you can add Monterey Jack, gruyère, or mozzarella for extra creaminess.

4. Can I make it without baking?
Yes, skip the breadcrumb topping and serve straight from the stovetop for ultra-creamy mac and cheese.

5. How do I keep it creamy when reheating?
Add a splash of milk or cream before reheating and stir well.

6. Can I make this gluten-free?
Yes! Use gluten-free pasta and flour for the roux, plus gluten-free breadcrumbs.