Baked Thanksgiving Mac and Cheese deserves a spot on your holiday table, especially when you want something cheesy and comforting alongside the turkey, stuffing, and mashed potatoes.
Thanksgiving dinner is all about favorite foods, and a creamy baked macaroni and cheese is always a welcome addition.
This version has everything you want from a traditional baked mac and cheese.
The pasta is coated in a smooth, cheesy sauce, with a lightly crisp breadcrumb topping that gives every serving a little crunch. It’s rich and satisfying without feeling quite as heavy as some traditional recipes.
Using protein pasta and a few lighter dairy ingredients makes this a great option when you want more protein in your holiday side dishes. Each serving has 21 grams of protein, and there’s still plenty of cheddar flavor.
You’ll need a large saucepan for the cheese sauce and a 9×13-inch baking dish for the oven. Nothing complicated, which is especially helpful when you’re preparing several Thanksgiving recipes at once.
This easy Thanksgiving mac and cheese also works great for Christmas dinner, holiday potlucks, or a Sunday family meal. Serve it hot from the oven with your favorite main dish and vegetables for a comforting addition to dinner.
Why You’ll Love This Baked Thanksgiving Mac and Cheese
21 Grams of Protein Per Serving
Traditional macaroni and cheese isn’t usually considered a high-protein side dish. This version uses protein pasta and cottage cheese to bring each serving up to 21 grams of protein. You still have that familiar cheesy flavor everyone expects.
A Crispy Topping Without a Heavy Crust
The panko breadcrumbs bake into a lightly golden topping with a little crunch. It’s a nice contrast to the creamy pasta underneath, and you don’t need a thick layer of breadcrumbs to enjoy it.
A Lighter Version of a Holiday Favorite
Reduced-fat cheddar, low-fat cottage cheese, and 2% milk help keep this recipe lighter than many traditional versions. You can enjoy a satisfying serving of baked mac and cheese with 388 calories.
Easy to Serve for a Holiday Dinner
One 9×13-inch baking dish makes eight servings, so it’s a practical choice when you’re planning a holiday meal. It’s also easy to bring to a family gathering or potluck.
Familiar Flavors Everyone Can Enjoy
Sharp cheddar and Parmesan give this recipe plenty of cheesy flavor without making it overly complicated. The mild seasonings add a little extra flavor without overpowering the macaroni and cheese.
Ingredient Substitutions
Protein Pasta
Regular elbow macaroni or cavatappi works great if you don’t have protein pasta. Whole wheat pasta is another option, although the protein and nutrition amounts will change.
Unsalted Butter
Salted butter works fine. Reduce the added salt slightly to account for the salt in the butter.
All-Purpose Flour
Use a gluten-free all-purpose flour blend made for one-to-one substitution if needed. Choose one that works for thickening sauces.
2% Milk
Whole milk makes a richer sauce, while 1% milk is a lighter option. Both can be used in the same amount.
Low-Fat Cottage Cheese
Full-fat cottage cheese works great for a richer, creamier sauce. You can also use fat-free cottage cheese, although the texture may be a little less rich.
Dijon Mustard
Regular yellow mustard can be used in the same amount. It has a slightly different flavor, so start with a little less if you prefer a milder taste.
Smoked Paprika
Regular paprika is a good substitute if you prefer a milder flavor without the smoky taste.
Reduced-Fat Sharp Cheddar Cheese
Regular sharp cheddar melts nicely and gives you a richer sauce. Reduced-fat mild cheddar is another option if you prefer a less sharp cheese flavor.
Parmesan Cheese
Pecorino Romano can be used instead, although it’s saltier and has a stronger flavor. An aged vegetarian hard cheese is another option.
Panko Breadcrumbs
Regular dry breadcrumbs work fine, although they make a finer, less crunchy topping. Gluten-free panko is another option when needed.
Dried Thyme
Dried parsley or Italian seasoning can replace the thyme. Use the same amount for a slightly different herb flavor.
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Baked Thanksgiving Mac and Cheese
Ingredients
- 12 ounces protein pasta such as elbows or cavatappi
- 1 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups 2% milk
- 1 cup low-fat cottage cheese
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups shredded reduced-fat sharp cheddar cheese divided
- ½ cup shredded parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon olive oil
- ¼ teaspoon dried thyme
Instructions
- Preheat the oven to 375°F.
- Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions until just al dente.
- Drain the pasta and set aside.
- Place the cottage cheese and ½ cup milk in a blender. Blend until smooth.
- Melt the butter in a large saucepan over medium heat.
- Add the flour and whisk with a wire whisk for about 1 minute.
- Slowly add the remaining 1½ cups milk, whisking constantly.
- Cook for 3 to 4 minutes, whisking frequently, until the mixture thickens slightly.
- Stir in the blended cottage cheese, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Reduce the heat to low.
- Add 1½ cups cheddar cheese and the Parmesan cheese. Stir until melted and smooth.
- Add the cooked pasta and stir until evenly coated with the cheese sauce.
- Transfer the pasta mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the pasta.
- In a small bowl, stir together the panko breadcrumbs, olive oil, and dried thyme.
- Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
- Bake for 20 to 25 minutes, until bubbling around the edges and lightly browned on top.
- Let stand for 5 minutes before serving.
Notes
Tips and Tricks
Choose the Right Pasta – Elbows and cavatappi are great choices because their shapes hold onto the creamy cheese sauce. Check Your Protein Pasta – Some protein pastas soften faster than regular pasta. Keep an eye on the texture so it doesn’t become mushy during baking. Shred Your Own Cheese – Freshly shredded cheddar usually melts more smoothly than packaged shredded cheese. Keep the Sauce Creamy – Reduced-fat cheese can become grainy when overheated. Use low heat when melting the cheese into the sauce. Make Ahead – Assemble the macaroni and cheese up to 24 hours ahead and refrigerate it covered. Keep the breadcrumb topping separate until baking. A cold casserole may need additional baking time to heat through.Storing and Reheating
Refrigerating – Cool the macaroni and cheese promptly and store it in an airtight container in the refrigerator for up to 3 to 4 days. Freezing – Freeze individual portions in freezer-safe containers for up to 2 months for the best quality. The sauce may become slightly grainy after thawing. Reheating in the Oven – Place leftovers in an oven-safe dish, add a splash of milk, and cover with foil. Heat at 350°F until the center reaches 165°F. Reheating in the Microwave – Add a small splash of milk and cover loosely. Microwave in short intervals, stirring between each, until heated to 165°F. Thawing – Thaw frozen macaroni and cheese overnight in the refrigerator before reheating.Nutrition
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