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Creamy Thanksgiving mac and cheese with golden breadcrumb topping in white baking dish, perfect holiday side dish recipe

Thanksgiving Mac and Cheese Recipe | Crowd-Pleasing Holiday Side in 45 Minutes

This ultimate Thanksgiving mac and cheese features a creamy three-cheese sauce, al dente pasta, and a golden breadcrumb topping. A holiday side dish that’s indulgent, crowd-pleasing, and make-ahead friendly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 -10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni or cavatappi/shells
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup seasoned breadcrumbs
  • 2 tablespoons melted butter
  • Fresh chopped parsley optional garnish

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish. Cook macaroni in salted water until al dente (1-2 minutes less than package). Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook 2-3 minutes to form a roux.
  3. Gradually whisk in milk and cream until smooth and thickened (5-7 minutes). Stir in Dijon, garlic powder, onion powder, paprika, salt, and pepper.
  4. Remove from heat. Stir in cheddar, Gruyère, and Parmesan in three additions until smooth.
  5. Fold cooked macaroni into sauce. Transfer to prepared baking dish.
  6. Mix breadcrumbs with melted butter. Sprinkle evenly on top.
  7. Bake 20-25 minutes until golden and bubbling. Let rest 5 minutes before serving. Garnish with parsley.

Notes

Make ahead: Assemble up to 24 hours in advance, refrigerate, then bake with 10 extra minutes. Avoid overcooking pasta, always grate cheese fresh, and let dish rest after baking for best texture. Leftovers keep 3 days refrigerated or 2 months frozen (unbaked).