Thanksgiving is almost here and it’s time to start thinking about the most important dish on the table. Whether this is your first year taking on the sacred duty of making mac and cheese or you’re looking to level up your game, these tips will guarantee you’re asked to bring it year after year.
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1. Grate your own cheese.
During Thanksgiving prep, there’s a hundred things on your to do list and the last thing you want to do is create extra work by having to grate cheese. I get it. But there’s a big catch to using pre=grated cheese. Manufacturers coat cheese shreds with an anti-caking agent to keep them from sticking together. That works great on store shelves or eating by the handful, but not so great when you want your cheese to cohesively melt together. If you want silky sauce, you need to grate the cheese yourself. A rotary cheese grater (like this one) makes quick work of it, and you can even grate your cheese a day or two ahead to save time.
2. Mix up your cheese blends
Cheese dishes really shine when you use cheeses with different personalities. I talk about this more in my how to use cheese in mac and cheese article, but here’s the short version: some cheeses are openers. They hit your taste buds right away with bold flavor (think sharp cheddar or Gouda). Others are closers. They take a moment to bloom but linger, like Gruyère or Parmesan. A well-balanced mac uses both, creating flavor that greets you at the first bite and sticks around long after. This maintains consistent cheesy flavor throughout the bite.
If you want to add a cozy, fall twist, swap one of your cheeses for something smoked. Smoked Gouda or smoked cheddar are both perfect for Thanksgiving. They bring a depth that pairs beautifully with roasted turkey and mashed potatoes.
Example cheese blends
Choose at least one cheese from each column for creamy, flavorful mac and cheese.
Opener Cheeses
3. Let it rest before serving
Mac and cheese gets better when it has a little time to settle. Those creamy, cheesy flavors need a few minutes to mingle and thicken up. Let your mac rest for at least five minutes before serving. It’ll hold together beautifully and taste more cohesive.
If you’re making it ahead, even better. Cook your pasta just shy of al dente to preserve the texture, then refrigerate and bake it fresh the next day. The flavors deepen overnight with a chance to mingle. It’s worth the patience.
4. Switch up the pasta shape
Most people picture elbows when they think of mac and cheese, but they’re far from the only option. Find a medium sized noodle that isn’t too difficult to eat, but offers some structure. Try penne, rotini, cavatappi, or shells. Each one holds sauce a little differently to give you new textures to play with. Mixing a few shapes together can make every forkful a surprise and make your dish feel extra festive.
Extra credit: try bronze cut pasta. Bronze dies add extra texture to the pasta, making it grip the sauce for more flavorful pasta with a better mouthfeel.
5. Add toppings
Toppings bring contrast to mac and cheese. They offer a little crunch, a little color, and a lot of flavor. With toppings, each bite is more interesting and visually appealing. Try seasoned breadcrumbs, fresh herbs, a sprinkle of extra cheese, or crispy onions for that irresistible finish.
While you should let your dish rest for the best flavor, avoid adding toppings until it’s time to serve to preserve their integrity and avoid sogginess.
6. Add richness with cream cheese
Cream cheese flavor takes a back seat to more prominent ingredients in mac and cheese, but it brings serious texture. Stir in a few tablespoons while your sauce is warm and it will add richness that your guests won’t believe. They’ll want the recipe, and it’s up to you if you want to share it.
7. Use aromatics or spices
Mac and cheese is more than just cheese and pasta. It’s the culmination of all of the ingredients added. It benefits from a hit of minced garlic, black pepper, or a sprinkle of paprika.
8. Season your béchamel
Your cheese can only shine if the base tastes great. Salt early, then layer in a little garlic powder, mustard powder, paprika, and a tiny bit of nutmeg before adding cheese. It’s a small step that keeps your sauce from tasting flat.
Ground mustard helps bring out the flavor of your cheese and has some extra compounds that helps the sauce emulsify. Adding a tiny bit of ground nutmeg (1/8 tsp) added with the milk step is a classic mornay ingredient, and will take your cheese sauce from flat to exceptional.
9. Make it ahead
Thanksgiving is a busy time, and making the mac and cheese a day or two ahead of time will save you on the big day. Keep everything refrigerated and pop it in the oven for cheesy goodness.
10. Present it like it matters.
Bake in your prettiest dish, let it rest until just set, and garnish with a sprinkle of herbs or paprika. It deserves a spot next to the turkey, not behind it.
Add a fork
Thanksgiving mac and cheese doesn’t need a total reinvention just a few smart upgrades. Try one, or stack them all, and you’ll have a dish that’s creamy, golden, and completely unforgettable. In no time, people will be talking about your mac and cheese.
