The Creamiest Baked Mac & Cheese

Jump to recipe

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.

Ingredients

Cellantani macaroni – 1 lbI love using cellantani (the spiral-shaped pasta) because it’s long and super twisty. You get that perfect bite of creamy cheese in every twist. Elbows work too, but cellantani adds a little extra magic.

Butter – 5 tbsp, dividedButter gives the sauce its base flavor and that nutty, cozy richness you can smell the second it hits the pan. You’ll use some for the roux and the rest to melt into the hot pasta.

Flour – 3 tbspFlour combines with the butter to make a roux, the secret to a thick, silky sauce that coats every noodle perfectly.

Heavy cream – 1½ cupsCream gives your sauce that luscious, velvety texture that makes mac and cheese taste restaurant-level but still feels homemade.

Whole milk – 1½ cupsA mix of milk and cream keeps things balanced and rich, but not too heavy.

Mild cheddar – 1 cup, shreddedSharp cheddar – 1 cup, shreddedCheddar brings that classic, familiar flavor everyone loves. I like using both mild and sharp so it’s comforting and bold at the same time.

Gruyère – ½ cup, shreddedThis adds depth — slightly nutty and salty, like something you’d find in a fancy baked dish but still cozy.

Brie – 3–4 oz (rind removed if you prefer)This is my secret weapon. It melts right into the sauce and makes everything silky, creamy, and a little indulgent.

Mozzarella – 1 cup, shredded (for middle layer)Adds that perfect melty, stretchy layer in the center — a cozy surprise when you scoop in.

Salt – to taste

Black pepper – ½ tsp (fresh cracked if possible)Classic seasoning that balances the richness of all that cheese.

Lawry’s all-purpose seasoning – 2 tbspMy go-to for flavor. It gives a subtle warmth and savory depth without being overpowering.

Smoked paprika – ½ tspAdds color and a little whisper of smokiness that makes it feel nostalgic, like something that’s been cooking all afternoon.

Cayenne – ⅛ tsp (or to taste)Totally optional, but I like just a pinch for balance. It keeps the sauce from being one-note.

Method

1. Make the roux.In a saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until it smells nutty and lightly golden. Slowly whisk in the heavy cream and milk, a little at a time, until smooth and slightly thickened — about 3–5 minutes. Remove from heat and set aside.

2. Boil the pasta.Cook your cellantani in generously salted water just until al dente — soft but still with a little bite. Drain and pour it into a large mixing bowl while it’s still hot.

3. Add the remaining butter.Add the remaining 2 tablespoons of butter directly to the hot pasta and toss until it melts completely. This coats the noodles and builds a rich, comforting base.

4. Combine with the roux.Pour the warm roux mixture over the buttered pasta and toss until everything is evenly coated and glossy.

5. Add most of the cheeses.Add about 75% of your shredded cheese mixture (cheddar, Gruyère, and Brie) into the pasta bowl. Stir until the cheese starts melting and clinging to the noodles — creamy, cozy, and textured (not perfectly smooth).

6. Season.Add salt, pepper, Lawry’s, smoked paprika, and cayenne. Toss again so every piece of pasta is coated in flavor.

7. Layer with mozzarella.Pour half of the mac and cheese mixture into a buttered baking dish. Sprinkle 1 cup shredded mozzarella evenly over the middle, then add the remaining pasta on top. Smooth gently to cover the layer.

8. Top it off.Use the remaining shredded cheese mixture to fully cover the top. This gives you that golden, bubbling crust once baked.

9. Bake (optional, but worth it).Bake uncovered at 375°F for 15–20 minutes, until golden and bubbling around the edges.For an extra-crispy top, broil for 2–3 minutes at the end — just keep a close eye so it doesn’t overbrown.

Pro Tip

For the most beautiful golden crust, finish it under the broiler for 2–3 minutes. Keep the door slightly open and rotate the dish halfway through so every corner crisps evenly. You’ll get that perfect contrast creamy underneath, crispy and caramelized on top.

This mac and cheese tastes like the kind of comfort that fills a room. It’s simple, nostalgic, and perfect for your Thanksgiving table or any night you want your house to smell like home.