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Thanksgiving Mac and Cheese

This creamy, baked Thanksgiving Mac and Cheese is the ultimate holiday side dish—rich, comforting, and perfectly golden on top. Loaded with cheddar and gouda, it’s smooth, cheesy, and finished with a buttery breadcrumb crust for that irresistible crunch. Perfect alongside turkey, stuffing, or any festive main dish!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cook pasta in salted water until al dente. Drain and set aside.
  3. In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
  4. Slowly add milk and heavy cream, whisking until thickened.
  5. Stir in cheddar and gouda until smooth and creamy. Season with garlic powder, onion powder, paprika, salt, and pepper.
  6. Add cooked pasta to sauce and stir to coat.
  7. Pour into prepared dish. Mix breadcrumbs with melted butter and sprinkle on top.
  8. Bake 25–30 minutes or until golden and bubbling.
  9. Let cool 5 minutes before serving. Garnish with bacon or herbs if desired.

Notes

  • Use freshly shredded cheese for the smoothest melt.
  • Don’t overcook the pasta—it will continue to cook in the oven.
  • Add a pinch of nutmeg for extra depth of flavor.
  • Assemble a day in advance and bake right before serving.