Baked Mac & Cheese: The Holiday Side Dish That Steals the Show

Let’s be completely honest about Thanksgiving: the turkey might be the traditional centerpiece, but the macaroni and cheese is what people are actually piling onto their plates.

Every single year, this is the one dish that disappears first at my holiday table. It isn’t just a side dish—it is an event.We’re talking about cavatappi pasta drenched in a velvety, five-cheese sauce laced with caramelized shallots, garlic,and rich seasonings, layered high and baked until bubbly with a golden, broiled cheese crust on top.

If you’ve ever had baked mac and cheese that turned out dry, grainy, or bland, throw that memory out the window. This recipe uses a blend of melted cream cheese, smoked Gouda, Monterey Jack, mozzarella, and sharp cheddar to create the dreamiest, creamiest pull you will ever experience.

The Secret to Mac & Cheese Perfection

Why does this specific recipe hit so different? A few non-negotiable kitchen rules:

1. Shred Your Own Cheese: Pre-shredded bagged cheese is coated in anti-caking starches that keep it from melting smoothly. Grating your own blocks takes five extra minutes, but the payoff in texture is massive!
2. Cavatappi is King: Those corkscrew ridges and hollow centers act like tiny sauce traps, holding onto every single drop of cheese sauce.
3. The Flavor Base: Blooming half of the seasonings right in the melted butter with minced shallots and garlic creates a deep, savory foundation before the roux even hits the pan.

Pro-Tips for Thanksgiving Prep

• Make-Ahead Friendly: You can assemble the dish up through step 5 the day before! Cover tightly and keep it in the fridge. Just add an extra 5–10 minutes to the bake time if baking straight from the fridge.
• Customize the Crust: If you love a little crunch, toss a handful of panko breadcrumbs with a splash of melted butter and sprinkle it over the top cheese layer before baking.

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The Best Baked Mac and Cheese

Created by Sue Mun

Serves about 10

 Ingredients:

•  1 lb corkscrew pasta (cavatappi)
•  4 tbsp unsalted butter
•  2 small or 1 large finely minced shallot (about ¼ to ⅓ cup)
• 6 cloves garlic, minced
• 4 tbsp flour
• 2 cups heavy cream
• 1 cup half and half
• 1 cup whole milk
• 3 tbsp cream cheese, softened
• 4 oz Gouda cheese, freshly shredded
• 4 oz pepper jack or colby jack cheese, freshly shredded
• 6 oz mozzarella, freshly shredded
• 4 oz sharp cheddar, freshly shredded

For the Cheese Layering:

•  2 oz Gouda cheese, freshly shredded
•  2 oz pepper jack or colby jack cheese, freshly shredded
•  8 oz mozzarella, freshly shredded
• 4 oz sharp cheddar, freshly shredded

The Seasonings:

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chicken bouillon powder
• 1 tsp paprika
• 1/2 tbsp dijon mustard or soy sauce for an umami taste (optional)
• Salt & pepper to taste

Method

1. Grate all of your cheeses and divide them into TWO seperate bowls according to the ounce weight. One bowl will be for the sauce while the other bowl will be for the cheese layering.
2. In a large bowl, boil very salty water. Add in the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
3. In a large measuring cup, add in the half and half, heavy cream, and whole milk together. Microwave for about 1 minute until warm to the touch. Set aside.
4. In a large saucepan, over medium heat, melt the butter. Add in HALF of the seasoning mixture and mix until combined. Then add in the chopped shallots and cook for about 2 minutes until softened.
5. Add in the garlic and cook until fragrant (about 1 minute).
6. Add in the flour a little bit at a time and whisk each time until smooth. Cook for about 2 minutes to make a nice roux but do not let it brown.
7. Turn down the heat and slowly add in the warmed half and half, heavy cream, and whole milk mixture a little bit at a time while whisking constantly. Continue to cook and whisk until the mixture thickens and coats the back of a spoon.
8. Once the sauce has thickened, lower the heat and add in the remaining seasonings, cream cheese, one half of the shredded cheeses. Stir everything together until smooth and combined. Add salt and pepper and/or more seasonings to your liking.
9. Add in the cooked pasta to the cheese sauce and fold it in until completely combined.
10. Preheat your oven to 350°F (175°C).
11. Pour half of the Mac & cheese mixture to a 9×13 inch casserole dish (or a smaller casserole dish if you like it to be thick) and evenly spread it out. Then sprinkle in some of the remaining shredded cheeses and then top it with the rest of the Mac&cheese. Then finally, top it with the rest of the shredded cheeses on top.
12. Bake in the oven for about 20 minutes. Then broil for the last 3-7 minutes to get a golden brown top crust.
13. Sprinkle some dried parsley on top as decoration if desired.
14. Serve warm and enjoy!