The Creamiest Baked Mac & Cheese

Our First Thanksgiving at Home

This year will be my very first time hosting Thanksgiving in our very first home. There’s something about that sentence that still feels surreal. For years, I dreamed of what this moment would look like: the sound of music in the kitchen, the smell of homemade food made with love, people laughing in the next room, and a table that is set & ready for our favorite people to gather around.

And while there are a lot of fancy dishes that could make the menu, this mac and cheese might just be my favorite part. It’s rich, creamy, and nostalgic. Sharp cheddar brings that classic, familiar comfort; Gruyère adds a touch of depth; and Brie makes it feel a little grown-up, like a nod to the new chapter we’re in. Brie is also my favorite cheese. It's one that is never skipped on my charcuterie boards and I never even imagined how tasty it could be in Mac and Cheese. It adds an incredibly creamy texture.

Making this Mac and cheese feels a bit like blending old memories with new traditions. It’s simple, messy, and always worth it!! It's the kind of dish that turns a quiet kitchen into a cozy, love-filled space. Whether you’re hosting for the first time or cooking for yourself, I hope this mac and cheese reminds you that hosting isn’t about perfection! It’s about creating warmth, one recipe at a time. I hope this recipe can become a part of your Thanksgiving traditions

Pro Tip:

For that perfect golden, crispy top, finish your mac and cheese under the broiler for 2–3 minutes at the very end. Keep the oven door slightly cracked so you can watch closely, and twist the baking dish halfway through to make sure it browns evenly. The cheese will bubble, the edges will turn just the right kind of crunchy, and you’ll get that irresistible mix of creamy and crisp in every bite.

the perfect blend between creamy & crisp

Call me crazy but I love to top this Mac and cheese with the Trader Joe's Pepper Jelly!! It is SO good

Creamy Baked Mac & Cheese (Our First Thanksgiving at Home)

There’s something special about making mac and cheese from scratch especially when it’s for your first Thanksgiving dinner in your first home. It’s rich and nostalgic, but still simple enough to bring comfort to a chaotic kitchen. This is the recipe I’ll be making this year warm, golden, and perfectly creamy with just the right amount of crisp on top.

A Recipe by Madeline May

Creamy Baked Mac & Cheese

Side Dish • Comfort Food • Holiday

Prep

15 mins

Cook

30–35 mins

Total

45–50 mins

Yield

6–8 servings

Category

Side Dish

Difficulty

Easy

Rich, cozy, and perfectly crisp on top, this is the mac and cheese I'm making for our first Thanksgiving in our first home.

Ingredients

Pasta & Dairy

• 1 pound cellantani macaroni or elbow pasta
• 5 tablespoons butter, divided
• 3 tablespoons all purpose flour
• 1½ cups heavy cream
• 1½ cups whole milk

Cheeses

• 1 cup mild cheddar, shredded
• 1 cup sharp cheddar, shredded
• ½ cup Gruyère, shredded
• 3–4 ounces brie
• 1 cup mozzarella, shredded

Seasonings

• Salt, to taste
• ½ teaspoon black pepper
• 2 tablespoons Lawry's all purpose seasoning
• ½ teaspoon smoked paprika
• ⅛ teaspoon cayenne, optional

Instructions

1. Make the roux Melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the heavy cream and milk until smooth and slightly thickened.
2. Cook the pasta Boil the pasta in generously salted water until al dente. Drain and transfer to a large bowl.
3. Add the butter Toss the hot pasta with the remaining 2 tablespoons butter until melted.
4. Combine Pour the cheese sauce over the pasta and toss until evenly coated.
5. Add the cheeses Stir in about three quarters of the cheddar, Gruyère, and brie until creamy.
6. Season Mix in the salt, pepper, Lawry's seasoning, smoked paprika, and cayenne if using.
7. Layer Spread half into a buttered baking dish, add the mozzarella, then top with the remaining pasta.
8. Bake Top with the remaining cheese and bake at 375°F for 15 to 20 minutes until bubbly and golden. Broil briefly if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Make Ahead

Assemble the mac and cheese up to 1 day ahead, refrigerate, and bake before serving.

A Note from Madeline May

Rotate the dish halfway through broiling for an evenly golden top and watch it closely.

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A Recipe by Madeline May • madelinemayco.com

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