A Thanksgiving macaroni and cheese is a baked, crowd-size casserole of pasta in a cheddar cheese sauce, often assembled ahead and baked until bubbling. A 9-by-13-inch pan usually serves 8 to 12 as a side. This is its own dish, not a line in a shopping plan. See the Thanksgiving guide and Thanksgiving side dishes.
Make a cheddar sauce and undercook the pasta slightly
Cook 1 pound of elbow macaroni or shells until just shy of tender, then drain. In a saucepan, melt 4 tablespoons of butter, whisk in ¼ cup of flour, and cook for a minute. Gradually whisk in 3 to 4 cups of milk until the sauce thickens. Take it off the heat and stir in about 4 cups of shredded sharp cheddar, plus a little mustard, salt, and pepper. Fold the pasta into the sauce. A bit of Gruyère or Parmesan adds depth, but cheddar should be the main cheese. Do not use pre-shredded cheese if you can help it; it does not melt as smoothly.
Bake, and make it ahead if you need to
Spread the mixture in a buttered 9-by-13-inch dish, top it with more cheese or buttered breadcrumbs, and bake at 350°F for 25 to 35 minutes, until it is bubbling and the top is golden. Let it rest 10 minutes so the sauce settles. To make it ahead, assemble the casserole, cool it, cover it, and refrigerate it for up to a day. Bake it from cold, adding 10 to 15 minutes, and heat it until the center is steaming. Leftovers keep 3 to 4 days and should be reheated until hot throughout. Related: scalloped potatoes and what to bring to a Thanksgiving potluck.
How to hold it if dinner is running late
If the turkey needs more time, you can hold a baked macaroni and cheese, loosely tented with foil, in a 200°F oven for a short stretch. Add a splash of milk if the edges look dry when you rewarm it. For a buffet, keep the pan hot and do not leave it out for more than 2 hours. If you need to free the oven, bake the casserole earlier, then reheat it until it is bubbling again. A second pan is easier than doubling the recipe in a dish that is too deep, which can stay cold in the center.
Frequently asked questions
Can I make Thanksgiving macaroni and cheese ahead?
Yes. Assemble it, cool it, and refrigerate it for up to a day. Bake it until the center is bubbling and hot. Add a little extra time if it goes into the oven cold.
Why is my cheese sauce grainy?
The heat was probably too high after the cheese went in, or the cheese was pre-shredded. Melt cheese off the heat, and shred it yourself if you can.
How much macaroni and cheese do I need for Thanksgiving?
A 9-by-13-inch pan made with 1 pound of pasta usually serves 8 to 12 as a side. For a larger table, make two pans.
Helpful kitchen tools
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A 9-by-13-inch dish is the usual size for a Thanksgiving pan of macaroni and cheese, and the lid helps if you assemble it ahead.
- HVH 9×13 Ceramic Baking Dish Set — A ceramic dish browns the topping well and can go from oven to table.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk is the right tool for a smooth cheese sauce.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring milk and for portioning the sauce.
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