Luxury Thanksgiving Mac and Cheese (Gourmet Baked Macaroni and Cheese)

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Luxury Thanksgiving mac and cheese with golden crust and cheese pull.

This luxury Thanksgiving mac and cheese is ultra-creamy with a golden panko-Parmesan crust, layered for maximum cheese pull and built on a classic béchamel for a sauce that never splits—perfect as the premium, crowd-pleasing side your holiday table deserves. Use freshly grated cheeses, undercook the pasta slightly, and let it rest 10 minutes for clean, creamy scoops every time.

Ingredients

  • 1 lb cavatappi or elbow macaroni, cooked 2 minutes shy of al dente in salted water
  • 4 tbsp unsalted butter, plus 2 tbsp for topping
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 2 tsp Dijon mustard (or 1 tsp mustard powder)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne, 1/2 tsp smoked paprika
  • 2 1/2 tsp kosher salt, plus to taste
  • Freshly ground black pepper
  • 12 oz sharp cheddar, freshly grated
  • 6 oz Gruyère, freshly grated
  • 4 oz American or cream cheese, diced
  • Topping: 1 1/2 cups panko, 1/2 cup grated Parmesan, 2 tbsp melted butter

Method

  1. Preheat oven to 350°F (180°C) and butter a 9×13-inch baking dish. Gently warm milk and cream together.
  2. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes until lightly blond and nutty.
  3. Slowly whisk in the warm milk/cream, adding in batches to maintain a smooth sauce. Simmer until thick enough to coat the back of a spoon.
  4. Off heat, stir in Dijon, garlic powder, onion powder, cayenne, smoked paprika, salt, and pepper.
  5. Return to low heat and melt in cheddar and Gruyère, then fold in American or cream cheese until fully creamy. Do not overheat after cheese is added.
  6. Combine the cheese sauce with the undercooked pasta, ensuring noodles are coated but still have a bit of bite.
  7. Spread half the macaroni in the baking dish, sprinkle with a portion of Cheddar, then top with the remaining macaroni to seal in moisture.
  8. Mix topping ingredients (panko, Parmesan, melted butter) and sprinkle evenly over the top. Bake 25–30 minutes until bubbling and golden.
  9. Rest 10 minutes before serving to allow the sauce to set for clean, creamy scoops.

Tip: For extra luxury, finish with a light drizzle of white truffle oil just before serving.

Make-ahead and Tips

  • Assemble up to 24 hours ahead; cover and refrigerate. Bake covered for 20 minutes, uncover, and finish until golden and bubbling. Add a splash of milk if the mixture seems tight before baking.
  • For extra creaminess, melt a small amount of additional cheese into the béchamel while reheating before baking.

FAQ

  • What cheese works best? A blend of sharp cheddar, Gruyère, and a melty option like American or cream cheese provides structure, depth, and silkiness.
  • Can this be doubled? Yes; bake in two evenly sized dishes to ensure even browning and texture.
  • How to keep it creamy after baking? Use a robust béchamel and fold cheese in off-heat, then rest before serving.

Notes

For holiday menus, pair this dish with roasted turkey, cranberry relish, and a green vegetable to balance richness. Consider a light green salad to cut through the richness and enhance overall plate composition.

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