Description

This isn’t your average weeknight mac. It’s a luxuriously creamy, ultra-cheesy side dish with a crispy panko topping—perfect for Thanksgiving or any holiday feast. Think of it as a hug from the inside out, pairing beautifully with turkey, stuffing, and all the trimmings.

Ingredients

Scale

Pasta:

1 lb elbow macaroni, cooked al dente

Cheese Sauce:

4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk, room temperature
1 cup heavy cream, room temperature
2 tsp Dijon mustard
1 tsp garlic powder
½ tsp ground nutmeg
Salt and pepper, to taste
2 cups sharp cheddar, shredded (reserve ½ cup for topping)
1 cup Gruyère, shredded
½ cup Parmesan, grated

Topping:

2 tbsp melted butter
½ cup panko breadcrumbs
Reserved ½ cup cheddar
Optional: pinch of smoked paprika or cayenne

Optional Variations:

Fold in cooked bacon, caramelized onions, lobster, herbs, or jalapeños for extra flair.
Gluten-free: use gluten-free pasta and flour.

Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.

Step 2: Cook Pasta

Boil macaroni in well-salted water until al dente. Drain; do not rinse.

Step 3: Make the Cheese Sauce

Melt 4 tbsp butter over medium heat. Whisk in flour to make a blond roux (2 min).
Slowly whisk in milk and cream. Simmer 5–7 min until thickened.
Add Dijon mustard, garlic powder, nutmeg, salt, and pepper.
Gradually whisk in cheeses (reserve ½ cup cheddar). Keep sauce smooth and creamy.

Step 4: Combine Pasta & Sauce

Fold drained pasta into cheese sauce until fully coated. Transfer to prepared dish.

Step 5: Add Topping

Mix panko with melted butter. Sprinkle over pasta with reserved cheddar and optional smoked paprika/cayenne.

Step 6: Bake

Bake 25–30 min until topping is golden and sauce bubbles.
Rest 10 min before serving for perfect slices.

Notes

Avoid grainy sauce: Shred your own cheese; cook on low heat when adding.
Prevent dryness: Sauce should coat the spoon; don’t overbake.
Make ahead: Assemble up to baking stage; refrigerate up to 24 hrs. Bake slightly longer if cold.

Nutrition

Calories: 450cal Per Serving
Carbohydrates: 38g
Protein: 16g