What is the Best Thanksgiving Dish? (feat. The Recipe)

By: Lily Brandon and Tala Zein

Thanksgiving is a holiday renowned for its dishes. With staples such as a roasted turkey, mashed potatoes, green beans, and sweet potato soufflé, there’s a dish for everyone! Today, we’ll be discussing what the best Thanksgiving dish is—not counting desserts, of course: macaroni and cheese. Macaroni and cheese is the ultimate comfort food, with tender pasta smothered in rich, gooey cheese straight from the pot or the pan, the stove, or the oven. So tie your apron, preheat the oven to 350 degrees, and get out your finest macaroni, because we are going to be telling you why macaroni and cheese is the best dish that Thanksgiving has to offer. 

This delicious delicacy came to life around 1769 in France by James Hemings, who discovered it during a trip to France and brought it back with him to America. Since then, it has not only become a beloved comfort food but something to look forward to on Thanksgiving for many. This is only one of the countless reasons why macaroni and cheese is the superior Thanksgiving dish. As a kid, if I had a bad day at school I always asked for mac and cheese because it was warm, yummy, and cheesy; the perfect comfort food. Additionally, everybody in the family can enjoy macaroni and cheese and it is especially popular with the kids and picky eaters. Mac and cheese is also a quick dish to make, often taking an hour or less to prepare. It is easily customizable with a multitude of different toppings like bacon, peppers, and more. And for all of you who want the facts, I’ll give them to you. According to The Insight Partners, the market size for packaged macaroni and cheese is expected to grow at a compound annual growth rate of 4.5% between 2022 to 2030. For reference, the market was $5,461.20 million USD in 2022 and it is expected to grow up to $7,761.15 million by 2030. The mac and cheese market is already incredibly large, and it is only predicted to grow even more.

       Macaroni and cheese is a dish that can reflect local ingredients and culinary traditions. In the Southern parts of the United States, baked mac and cheese combines cheddar, Monterey Jack, or Velveeta cheese with a custard-like base of eggs and evaporated milk, then baked for a firm, rich texture with a crispy topping of breadcrumbs or extra cheese. In New England, putting lobster mac and cheese elevates the dish with chunks of tender lobster folded into the cheesy pasta. This makes a delicious blend of seafood and cheese. Caribbean versions incorporate bold flavors, like jerk seasoning or scotch bonnet peppers, alongside cheddar, to create a  spicier dish. In South Africa, sometimes called ‘mac and cheese bake’, includes local twists such as the addition of meat, like ground beef or bacon. This makes for a very hearty dish.

Mashed potatoes, turkey, and stuffing are the dull, uninspired trio of traditional Thanksgiving dinners. They absolutely pale in comparison to the undeniable glory that is macaroni and cheese. Mashed potatoes are bland, starchy, and monotonous. They rely entirely on the addition of butter, cream, and gravy to be remotely palatable, often ending up an absolute mess. Turkey, the supposed centerpiece of Thanksgiving, is notoriously dry and flavorless, even when eaten with gravy. In short, it is a meat that constantly needs rescuing. And stuffing? It’s essentially soggy bread masquerading as a side dish, often overpowered by inconsistent seasoning or chunks of celery that absolutely nobody asked for. In contrast, macaroni and cheese is the epitome of comfort and indulgence. It is a dish that does not settle for mediocrity; every bite is a celebration of creamy, cheesy, wonderfulness. Where turkey and its bland companions fail to reach, mac and cheese shine with endless versatility, from the sharp tang of cheddar cheese to the silky decadence of a béchamel base. Additions like bacon, lobster, or golden breadcrumb topping take it to another level entirely, while mashed potatoes and stuffing stay firmly in their uninspired lane. Mac and cheese does not just accompany a meal—it absolutely steals the show, proving that when it comes to Thanksgiving food, there’s simply no competition: mac and cheese is on top.

    And while one could argue that mac and cheese is unhealthy—come on, it's Thanksgiving: You should indulge! A few clogged arteries should not stop you from feeding your soul!

 With love,

 Chedda Fontina and Mac Encheesy                     .

The RECIPE

Macaroni:

•  250g / 8 oz macaroni pasta

• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping:

• 2/3 cup panko breadcrumbs

• 2 tbsp (30g) unsalted butter—melted

• 1/4 tsp salt

Sauce:

• 4 tbsp (60g) unsalted butter

• 1/3 cup flour—plain/all-purpose

• 3 cups milk—warmed

• 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)

• 1 cup freshly shredded mozzarella cheese or other cheese of choice

• 3/4 tsp salt

Seasonings (optional):

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp mustard powder

Cooking Steps:

Pasta:

• Bring a large pot of water to a boil and add a dash of salt into it

• Add macaroni pasta into the pot and cook according to the package instructions minus 1 minute

• Once finished, drain the pasta, return it to the pot, and add in butter—stirring until completely melted

• Set aside to cool while making the sauce

Topping:

• Mix the ⅔ cup panko breadcrumbs, 2 tbsp of melted unsalted butter, and ¼ tsp salt to create the breadcrumb topping

Sauce:

• Preheat the oven to 350°F

• Grab a large saucepan and begin to melt butter over medium heat

• Add the ⅓ cup of flour into the pan and constantly stir for 1 minute until a paste is createdAdd around 1 cup of milk and mix the paste and milk until smooth

• Add in the ¾ salt and the option seasonings you are using

• Whisk the mixture regularly for 5 to 8 minutes until the mixture is thickened into a cream. A good marker for this is if you can draw a path with your finger on the back of a wooden spoon

• After thickened, remove from the stove and add additional cheese then stir together (cheese does not need to melt)

Assemble:

• Pour sauce into the pot with the macaroni

• Quickly stir and then pour the mixture into a 2.5L/2.5qt baking dish

• Sprinkle with the breadcrumb topping

• Bake the dish for 25 minutes or until the top is light golden brown

Serve immediately!