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Thanksgiving Mac and Cheese Recipe
Ash Tyrrell

Thanksgiving Mac and Cheese Recipe

I still remember the first time I brought this mac and cheese to a Thanksgiving table. The pan came back empty before the turkey was even half gone. I'd made plenty of boxed versions before, but once I started baking my own simple mac and cheese recipe from scratch, I never looked back.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 16 oz elbow macaroni – holds the sauce well and is the classic choice for an old fashioned baked macaroni and cheese
  • 4 tbsp unsalted butter – the base for your roux don't swap in margarine if you want real flavor
  • 1/3 cup all-purpose flour – thickens the sauce so it clings to every noodle
  • 3 1/2 cups whole milk warmed – warming it first keeps the sauce smooth and lump-free
  • 1 cup heavy cream – this is what makes the sauce extra creamy instead of thin
  • 3 cups sharp cheddar freshly grated – pre-shredded cheese has anti-caking coating that keeps sauces grainy
  • 1 cup gruyere freshly grated – adds a nutty depth that plain cheddar can't give alone
  • 1/2 cup mozzarella shredded – brings that stretchy, gooey pull everyone loves
  • 1 tsp salt – adjust to taste once the cheese is mixed in since cheese is already salty
  • 1/2 tsp black pepper – a little goes a long way here
  • 1/4 tsp smoked paprika – optional but it gives the top layer a subtle warmth
  • 1 cup panko breadcrumbs – for the crispy topping regular breadcrumbs work but panko stays crunchier
  • 2 tbsp melted butter for topping – helps the breadcrumbs toast to a deep golden color

Method
 

  1. Bring a large pot of salted water to a rolling boil and add the macaroni. Cook it about one minute less than the package suggests, since it will keep cooking in the oven later. Drain it well in a colander, then toss it with a little butter so it doesn't clump together while you prepare the sauce.
  2. In your saucepan, melt the butter over medium heat until it's foamy but not browned. Whisk in the flour and let it cook for about a minute, stirring constantly, until it smells slightly toasty and turns a pale golden color. This step is what gives the final sauce its body.
  3. Slowly pour in the warmed milk while whisking, then add the cream. Keep whisking over medium heat until the mixture thickens enough to coat the back of a spoon, roughly five to six minutes. Lower the heat, then stir in the cheddar, gruyere, and mozzarella a handful at a time until it's fully melted and glossy.
  4. Pour the cheese sauce over the drained macaroni and fold everything together gently with a spatula. Season with salt, pepper, and smoked paprika, tasting as you go. Make sure every piece of pasta gets coated. This is where the magic of a creamy baked mac and cheese recipe really comes together.
  5. Transfer the mixture into your buttered baking dish and spread it out evenly. Mix the panko with the melted butter until it looks like wet sand, then scatter it evenly across the top. This layer is what gives you that irresistible crunchy contrast against the creamy inside.
  6. Bake uncovered at 375°F for about 25 to 30 minutes, until the top is deeply golden and the edges are bubbling. Let it rest for five minutes before serving so the sauce has time to settle and thicken slightly.

Notes

  • I always grate my own cheese now it melts so much smoother than the pre-shredded kind.
  • I warm my milk before adding it to the roux, since cold milk tends to seize up and go lumpy on me.
  • I like mixing two or three cheeses instead of just cheddar, because it gives the sauce way more depth.
  • I never skip resting the dish after baking. It keeps the sauce from running thin when I serve it.
  • I sometimes make the sauce a day ahead and just assemble and bake it fresh on the day itself.