The Ultimate Holiday Macaroni and Cheese

t’s officially November, which means we’re kicking off Thanksgiving recipes! And I couldn’t think of a better place to start than with my homemade macaroni and cheese.

I’ve been experimenting with this recipe for about five years, trying different cheeses, seasonings, and little tricks to get it just right. Fun fact: I was actually on the Drew Barrymore show back in 2022 and had a little mac and cheese cook off with a sweet lady named Bernice. Back then, my recipe wasn’t fully developed and I lost but it was still such a special experience! Last year, I finally felt like I had perfected it when I got the biggest compliment: it was the best macaroni and cheese I’d ever made!

The secret? A combination of sharp cheddar, Monterey Jack, mozzarella, cream cheese, and one little ingredient that I stumbled upon by accident: Dijon mustard!

This mac and cheese is rich, creamy, ooey, gooey, and topped with a beautiful layer of bubbly cheese. It’s not overly complicated, doesn’t require a long list of intimidating ingredients, and is right at home on your Thanksgiving, Friendsgiving, or Christmas dinner table.

Let’s get cooking!

The Ultimate Holiday Macaroni and Cheese

Creamy, cheesy, oven-baked macaroni and cheese with three cheeses and a rich homemade cheese sauce.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 10

Ingredients Method Notes

Ingredients

  

• 12 ounces elbow macaroni ¾ of a 16-ounce box
• 1 pound sharp cheddar cheese freshly shredded
• 1 pound Monterey Jack cheese freshly shredded
• 2 cups shredded mozzarella cheese
• 2 cups heavy whipping cream
• 1 8-ounce block cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon black pepper or to taste

Method

 

1. Cook the noodles. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Prepare the cheese. Shred the sharp cheddar and Monterey Jack cheese. Set aside the mozzarella. Combine all three cheeses in a large bowl.
3. Make the cheese sauce. In a large saucepan over low heat, combine the heavy whipping cream and cream cheese. Stir gently until the cream cheese has completely melted into the heavy cream.
4. Add the cheese. Slowly add approximately two-thirds of your shredded cheese mixture to the cream sauce, stirring until melted and smooth. Keep the heat low to prevent the sauce from separating.
5. Season the sauce. Add the garlic powder, smoked paprika, black pepper, and Dijon mustard. Stir until everything is well combined.
6. Combine the macaroni. Add the cooked elbow noodles to the cheese sauce. Gently stir until every noodle is coated in that creamy, cheesy goodness.
7. Layer the macaroni and cheese. Preheat your oven to 375°F. Grease a baking dish and sprinkle a layer of the reserved cheese mixture across the bottom. Add half of the macaroni and cheese, followed by another layer of shredded cheese. Add the remaining macaroni and cheese and finish with the rest of the shredded cheese.
8. Bake. Bake uncovered at 375°F for 35–45 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
9. Serve. Allow it to rest for a few minutes before serving. Enjoy!

Notes

• I recommend shredding your sharp cheddar and Monterey Jack fresh for the smoothest cheese sauce.
• Pre-shredded mozzarella works perfectly fine here!
• Keep your heat on low when making the cheese sauce. Slow and steady is the key to keeping everything creamy.
• Every oven is a little different, so keep an eye on the macaroni and cheese as it bakes.
• Dijon mustard is my secret ingredient! Don’t skip it. It adds such a wonderful flavor to the cheese sauce.