Okay, so picture this: Thanksgiving. The smells of turkey and stuffing are wafting through the house, family’s gathered, and everyone’s ready to eat! But let’s be honest, sometimes you just crave something a little, well…different. And that’s where this *Thanksgiving Mac and Cheese* comes in! It’s like a warm hug of comfort food with a serious holiday upgrade. Trust me on this one, you’re gonna have leftovers, and this is the *best* way to use them up. I mean, who doesn’t love mac and cheese? But throw in some leftover turkey and a little cranberry sauce, and BAM! You’ve got a dish that’s the star of the show.
Why You’ll Love This *Thanksgiving Mac and Cheese*
Honestly? This *Thanksgiving Mac and Cheese* is a total game-changer. Here’s why you’re gonna fall head-over-heels:
- Easy peasy! It’s ready in under an hour, so you’re not stuck in the kitchen all day.
- That flavor! The creamy cheese sauce mixed with turkey and cranberry sauce? Pure deliciousness.
- Leftover love! It’s the ultimate way to use up that Thanksgiving feast.
- Crowd-pleaser alert! Everyone, from the kids to your picky Aunt Carol, will devour this.
Seriously, what’s not to love?
Ingredients for the Best *Thanksgiving Mac and Cheese*
Alright, let’s talk ingredients! Because, you know, good food starts with good stuff. Don’t worry, it’s all pretty straightforward, and you might even have most of this stuff in your pantry already. Here’s what you’ll need to make this magic happen:
- 1 pound of elbow macaroni. Yep, the classic shape. It’s perfect for holding all that cheesy goodness.
- 1/2 cup of butter. Real butter, please!
- 1/2 cup of all-purpose flour.
- 4 cups of milk. Whatever kind you like!
- 4 cups of shredded cheddar cheese. Sharp cheddar is my go-to.
- 1 cup of shredded Gruyère cheese. Adds a fancy, nutty touch!
- 1 teaspoon of salt. Season to your taste.
- 1/2 teaspoon of black pepper. Freshly ground is best, if you have it!
- 1 cup of cooked and cubed turkey. Leftovers are your friend here!
- 1 cup of cranberry sauce. Homemade or store-bought, both work great!
- 1/2 cup of breadcrumbs. For that amazing, crispy topping.
See? Nothing too crazy, right? Now let’s get cooking!
How to Make *Thanksgiving Mac and Cheese* Step-by-Step
Okay, friends, let’s get down to the good stuff: making this *Thanksgiving Mac and Cheese*! Don’t you worry, it’s easier than wrangling everyone for a family photo. Just follow these steps, and you’ll be golden (and cheesy!).
Preparing the Macaroni
First up, the pasta! Cook your 1 pound of elbow macaroni according to the package directions. Make sure you salt that water generously – it’s your only chance to season the pasta itself! Once it’s al dente (that means slightly firm to the bite!), drain it well. Having the pasta ready early makes things a breeze.
Creating the Cheese Sauce
Now, let’s make that dreamy cheese sauce. Melt the 1/2 cup of butter in a big saucepan. Once it’s all melted and bubbly, whisk in the 1/2 cup of flour. Cook that for a minute, whisking constantly – this is *super* important to avoid lumps! Slowly pour in the 4 cups of milk, whisking like crazy until it’s smooth and starts to simmer. Reduce the heat and then *carefully* add in your shredded cheddar and Gruyère cheeses, the salt, and the pepper. Stir until all the cheese is melted and it’s all smooth and creamy. Mmm, cheese!
Combining and Baking the *Thanksgiving Mac and Cheese*
Alright, time to bring it all together! Add your cooked macaroni, that leftover cooked and cubed turkey, and the cranberry sauce into the cheese sauce. Stir it *all* up to make sure everything’s coated in the cheesy goodness. Pour the whole shebang into a greased baking dish (careful, it splatters!). Sprinkle the top with your 1/2 cup of breadcrumbs. Now, pop it in a preheated oven at 375°F (190°C) for about 20 minutes, or until it’s golden brown and bubbly! You’re gonna love it!
Tips for Perfecting Your *Thanksgiving Mac and Cheese*
Okay, so you want *perfect* mac and cheese? I get it! Here are a few secrets I’ve picked up over the years that’ll take yours to the next level. First, invest in good cheese. I know, it sounds obvious, but trust me! Freshly shredded cheese (skip the pre-shredded stuff – it has a weird coating that can mess with the sauce!) makes a HUGE difference. Also, to avoid a grainy sauce, make sure your milk is warm when you add it. And for the breadcrumb topping? Butter ’em up! Toss your breadcrumbs with a little melted butter and bake until golden brown. Crispy, golden perfection, every single time!
Ingredient Notes and Substitutions
So, let’s chat about those ingredients, yeah? Because sometimes you gotta make a few tweaks to make things work. Don’t worry, *Thanksgiving Mac and Cheese* is super forgiving.
First off, cheese! I love cheddar and Gruyère because the flavors work *so* well together, but if you want to swap things up, go for it! Monterey Jack, a good sharp provolone, or even a little bit of pepper jack for a kick would also be delicious. As for the pasta, it’s pretty flexible. Elbow macaroni is classic, but shells, rotini, or even penne would be great.
And what if you don’t have leftover turkey? No problem! You could use rotisserie chicken, ham, or even some crumbled sausage. As for the cranberry sauce, feel free to use jellied or whole berry, or you could even go crazy with a little cranberry chutney!
Make-Ahead & Freezer Tips for *Thanksgiving Mac and Cheese*
Because who *doesn’t* love a head start, right? You can totally prep this *Thanksgiving Mac and Cheese* ahead of time. Just assemble the whole thing, but hold off on the breadcrumb topping. Cover it tightly and pop it in the fridge for up to 24 hours. When you’re ready to bake, sprinkle on the breadcrumbs and add a few extra minutes to the baking time to make sure it’s heated through.
And if you want to freeze it? Go for it! Bake it fully, let it cool completely, and then wrap it *super* well in plastic wrap and foil. It’ll keep for about two months in the freezer. To reheat, thaw it in the fridge overnight and bake until heated through. You might want to add a *little* extra milk to the cheese sauce when reheating to keep it nice and creamy!
Serving Suggestions for *Thanksgiving Mac and Cheese*
So, you’ve got this amazing *Thanksgiving Mac and Cheese*, and it smells incredible! Now, what to serve it *with*? Well, you’re already on the right track with leftovers, but here are some ideas to make it a feast!
You can’t go wrong with some classic Thanksgiving sides! Serve it with some roasted Brussels sprouts, a fresh green salad, or maybe even some warm, crusty dinner rolls. Or, you know, just eat it straight from the pan – I won’t judge!
Nutritional Information (Disclaimer)
Okay, heads up! The nutritional info below is just an estimate, based on the ingredients and serving sizes I used. It can totally change depending on the brands, how much cheese you pile on, and, well, how hungry you are! So, enjoy in moderation (if you can!).
Frequently Asked Questions About *Thanksgiving Mac and Cheese*
I feel like you all might have some questions about this *Thanksgiving Mac and Cheese*, and guess what? I’ve got answers! I know I’d be asking the same things, so let’s get those burning questions answered. This dish is all about having fun in the kitchen, so don’t sweat the small stuff. Here are a few things I thought you might want to know.
Can I use different types of cheese?
Absolutely! Feel free to mix and match your cheeses! If you’re not a fan of Gruyère or cheddar, try Monterey Jack, Fontina, or even a smoked Gouda. Just make sure you’re using a blend that melts well for that perfect, gooey texture. Variety is the spice of life, right?
What if I don’t have leftover turkey?
No turkey? No problem! This *mac and cheese* is super adaptable. You could use shredded rotisserie chicken, ham, or even some cooked Italian sausage. Or, for a vegetarian version, add in some roasted vegetables – sweet potatoes, broccoli, and butternut squash add beautiful color and flavor!
How can I make this recipe vegetarian?
Easy peasy! Swap the turkey for some cooked vegetables, like roasted butternut squash or sauteed mushrooms, for a delicious veggie version! Also, be sure to use a vegetarian-friendly Parmesan cheese. Boom! You’ve got a fantastic vegetarian *Thanksgiving Mac and Cheese*!
Print
Thanksgiving Mac and Cheese
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy mac and cheese recipe with a Thanksgiving twist.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked and cubed turkey
- 1 cup cranberry sauce
- 1/2 cup breadcrumbs
Instructions
- Cook the macaroni according to package directions. Drain and set aside.
- Melt butter in a large saucepan. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and add cheddar and Gruyère cheeses, salt, and pepper. Stir until melted and smooth.
- Add the cooked macaroni, turkey, and cranberry sauce. Stir to combine.
- Pour the mixture into a greased baking dish.
- Top with breadcrumbs.
- Bake at 375°F (190°C) for 20 minutes, or until golden and bubbly.
Notes
- You can use leftover turkey and cranberry sauce.
- Feel free to add other Thanksgiving leftovers.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 15g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: mac and cheese, thanksgiving, turkey, cranberry, side dish