Thanksgiving Mac and Cheese
This Thanksgiving Mac and Cheese is all about that creamy sauce and crunchy topping. The blend of cheeses melts into the pasta just right, and the panko crust adds the best texture. It’s comfort food that fits right in with turkey and stuffing.
Servings: 10 servings
Calories:
Ingredients
For the Pasta:
- 16 ounces elbow macaroni or use shells
- kosher salt for pasta water
- 1 tablespoon unsalted butter to keep pasta from sticking
For the Cheese Sauce:
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk warmed
- 1 cup heavy cream warmed
- 1½ teaspoon kosher salt or more to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne optional
- 4 cups sharp cheddar cheese freshly shredded
- 2 cups Gruyère cheese shredded (or Fontina cheese)
- 1 cup mozzarella cheese shredded (Reserve 1½ cups of the cheese mix for topping)
For the Panko Topping:
- 1½ cups panko breadcrumbs
- 3 tablespoons butter melted
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta 1 minute short of al dente, it will continue to cook in the oven.
- Drain, toss with 1 tablespoon butter to prevent sticking, and set aside.
- While the pasta is cooking, prepare the sauce. In a large saucepan, melt 6 tablespoons of butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly (this cooks off the raw flour taste).
- Gradually whisk in the warm milk and cream, a little bit at a time, until smooth.
- Continue whisking until the sauce thickens for about 5-7 minutes.
- Turn off the heat and stir in salt, mustard, paprika and cayenne.
- Add shredded cheeses (except the reserved 1 1⁄2 cups) in batches, stirring until melted and creamy.
- Fold the cooked pasta into the cheese sauce until fully coated.
- Pour into a greased 9x13-inch casserole dish.
- Sprinkle the reserved 1½ cups cheese evenly over the top.
- Make the panko topping by combining panko, melted butter, garlic powder and Parmesan cheese in a bowl and mix until crumbs are evenly coated.
- Sprinkle over the mac and cheese.
- Bake uncovered on the middle rack at 375°F for 25-30 minutes, or until the sauce is bubbling and the top is golden brown.
- Let it rest for 10 minutes before serving (it will thicken as it cools beautifully). Garnish with parsley and enjoy.
Notes
- Grate your own cheese. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- For a smoky version, swap half the cheddar for smoked gouda.
- Add bacon crumbles or caramelized onions for a savory twist.
- Got leftover turkey? Add pieces of turkey to the mac and cheese.
- Want to prep ahead? Assemble the mac (without the panko topping), cover, and refrigerate up to 1 day. Add topping and bake just before serving, increase bake time by about 10 minutes if cold.