Holiday Mac and Cheese | Ultimate Side Dish

Quick Info

• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 55 minutes
• Yield: Serves 8–10 as a side (6 as a main)
• Course: Side Dish / Casserole
• Cuisine: American comfort
• Skill Level: Easy–Moderate
• Special Equipment: 9×13-inch baking dish, large pot, whisk, box grater, foil

Introduction

At our house, the holidays don’t officially begin until the mac and cheese hits the table and someone says, “Save a corner piece for me!” This Holiday Mac and Cheese is everything you want in the ultimate side dish: creamy on the inside, golden and crisp on top, and rich with real cheese (no gloopy, mystery sauces here). I still remember the year my aunt brought store-bought mac—my kids were very polite, but afterward they whispered, “Mom, can you make the twirly one next time?” We’ve never risked it again.

This recipe is a crowd-pleaser that pairs beautifully with roasts, ham, turkey, or a cozy vegetarian main. It’s built for make-ahead sanity, uses easy-to-find cheeses, and bakes up with a bubbly crust that photographs like a dream. Tie on your apron and let’s make the pan that mysteriously empties before dessert.

Ingredients

Main Ingredients

• Pasta & Sauce
  • 1 lb dried pasta (elbow macaroni, cavatappi, or shells)
  • 1 tbsp kosher salt (for pasta water)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed (2% works, but whole is creamiest)
  • 1 cup low-sodium chicken or vegetable broth (or more milk)
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • Pinch cayenne or smoked paprika (optional, gentle warmth)
• Cheeses(freshly grated for best melt)
  • 2 cups (8 oz) sharp cheddar
  • 1½ cups (6 oz) Gruyère or Swiss
  • 1 cup (4 oz) mozzarella or Monterey Jack (for stretch)
  • ½ cup (2 oz) Parmesan, finely grated (stir-in + topping)
• Crunchy Topping
  • 1½ cups panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan
  • 1 tbsp chopped parsley (optional)

Optional / Variations

• Extra Creamy: Stir in 4 oz cream cheese to the sauce.
• Smoky Holiday: Add ½ tsp smoked paprika and fold in 1 cup diced smoked ham.
• Broccoli Boost: Blanch 2 cups small broccoli florets with the pasta during the last 2 minutes.
• Truffle Night: Add ½–1 tsp truffle oil to the finished sauce (go easy!).
• Gluten-Free: Use GF pasta and 1:1 GF flour; check panko is GF or use crushed GF crackers.
• Sharp & Tangy: Swap some cheddar for aged white cheddar and a splash of hot sauce.
• Kid-Friendly Mild: Use mild cheddar + mozzarella and skip cayenne.
• Make It a Main: Stir in 2 cups shredded rotisserie chicken or cooked crumbled sausage.

Instructions

Step 1: Boil the Pasta to Just-Under Al Dente

Bring a large pot of water to a rolling boil. Salt with 1 tbsp kosher salt. Add pasta and cook 1–2 minutes less than package directions (it will finish in the oven). Drain and set aside; toss with a touch of butter if you’re worried about sticking. My youngest calls these “noodle snowdrifts” when they steam up the kitchen window.

Step 2: Make a Silky Roux

In the same pot (less dishes!), melt 4 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells toasty but not browned—this cooks off the raw flour taste.

Step 3: Build the Cheese Sauce

Slowly whisk in the warm milk and broth, a splash at a time, whisking until smooth. Add Dijon, garlic powder, onion powder, salt, pepper, and cayenne/smoked paprika if using. Simmer, whisking, until the sauce thickens enough to coat the back of a spoon, 4–6 minutes.

Off the heat, stir in cheddar, Gruyère, mozzarella, and ¼ cup Parmesan by handfuls until melted and glossy. Taste and adjust salt (cheese saltiness varies). The sauce should be slightly saltier than you think—pasta will mellow it.

Step 4: Combine & Pan It

Fold the drained pasta into the sauce until every curve is cloaked. Pour into a buttered 9×13-inch baking dish.

Step 5: Add the Holiday Crunch

In a small bowl, mix panko, melted butter, 2 tbsp Parmesan, and parsley. Sprinkle evenly over the mac. Those golden crumbs are the part my husband always “tests for quality” before the pan reaches the table.

Step 6: Bake to Bubbly Perfection

Heat oven to 375°F (190°C). Cover the dish loosely with foil and bake 15 minutes. Remove foil and bake 12–18 minutes more, until the edges bubble and the top is deeply golden. Rest 10 minutes—this helps slices hold their shape.

Tips & Variations

• Grate Your Own Cheese: Pre-shredded blends often contain anti-caking starches that make sauces grainy. A quick grate is worth it.
• Sauce Thickness Check: If the sauce feels too thick before adding cheese, whisk in a splash more milk. Too thin after cheese? Simmer 1–2 minutes, whisking.
• Seasoning Layering: A bit of Dijon and onion/garlic powder adds depth without shouting “mustard.”
• Crispier Top: Move the dish to the upper third of the oven for the uncovered bake, or broil 30–60 seconds at the end—watch closely.
• Make-Ahead (Holiday Sanity): Assemble up to 24 hours in advance. Cool pasta and sauce before combining, then cover and refrigerate. Bake from cold at 350°F (175°C), covered for 25 minutes, then uncover 15–20 minutes (add a splash of milk around the edges if it looks thick).
• Freezer-Friendly: Assemble without the panko. Wrap well and freeze up to 2 months. Thaw overnight, top with panko, and bake as directed (add 10–15 minutes).
• Stovetop Only Option: Skip the bake; serve straight from the pot with toasted buttered breadcrumbs scattered on each bowl.
• Crowd Math: For 12–14 people, make 1½× the recipe and bake in two dishes so the topping stays crisp.
• Balance the Plate: Serve with roasted Brussels sprouts, a lemony salad, or green beans to cut the richness.
• Allergy-Friendly Notes: For gluten-free, use GF pasta/flour and GF panko. For egg-free, this recipe already fits. For low-lactose, look for aged cheeses and lactose-free milk.

Nutrition

(Per serving, 1/10 of recipe; estimates.)

• Calories: 420
• Protein: 18 g
• Carbs: 43 g
• Fat: 20 g
• Fiber: 2 g
• Sodium: 520 mg
• Sugar: 5 g

Final Thoughts

If a casserole could wear a party sweater, it would be this Holiday Mac and Cheese—cozy, cheerful, and guaranteed to make everyone linger at the table. The creamy sauce, the festive crunch, and the make-ahead flexibility make it a host’s best friend (and a leftovers miracle). In our house, we save a square for “the midnight snack fairy,” who suspiciously shares my handwriting on sticky notes.

Save this for holiday mac and cheese, ultimate side dish, Christmas dinner sides, baked mac and cheese casserole, and make-ahead holiday recipes. From my twinkle-lighted, cheese-scented kitchen to yours—happy, melty celebrations!