Recipe

Introduction

As Thanksgiving approaches on November 27, 2025, it’s time to plan that perfect holiday spread, and nothing says comfort like a bubbling, golden Classic Mac and Cheese. This creamy, cheesy dish is a Thanksgiving staple across American tables, pairing perfectly with turkey, stuffing, or even as a standalone star for vegetarians. Its rich, velvety sauce and crispy top make it a crowd-pleaser for kids and adults alike. Whether you’re hosting a big family gathering or a cozy Friendsgiving, this recipe will have everyone reaching for seconds!

The secret to making this dish a breeze? The Geedel Rotary Cheese Grater. With its sharp stainless steel blades (especially the 5-blade set for ultra-fine cheese), it turns blocks of cheddar into fluffy, melt-ready shreds in seconds. The stable suction base keeps it steady on your countertop, and the food pusher ensures safe, effortless prep for large batches—perfect for holiday feasts. Plus, its dishwasher-safe parts make cleanup a snap, so you can spend more time enjoying the festivities. Let’s dive into this cheesy goodness!!

Ingredients (serves 6–8)

1 pound (450g) elbow macaroni (or cavatappi for extra flair)

3 cups (300g) sharp cheddar cheese, shredded

1 cup (100g) Gruyère cheese, shredded (optional, for extra depth)

4 tablespoons unsalted butter

¼ cup (30g) all-purpose flour

2 ½ cups (600ml) whole milk, warmed

½ cup (120ml) heavy cream (optional, for extra creaminess)

1 teaspoon Dijon mustard (for a subtle tang)

½ teaspoon garlic powder

½ teaspoon salt, or to taste

¼ teaspoon black pepper

¼ teaspoon paprika (optional, for warmth)

¾ cup (45g) panko breadcrumbs

2 tablespoons butter, melted (for topping)

Optional: 1 cup broccoli florets or carrots, finely chopped (for veggie boost)

Method

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 6-7 minutes (check package instructions). Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.

Shred the Cheese: Attach the ultra-fine cheese blade to your Geedel rotary cheese slicer and shredder and secure its silicone suction base to a clean countertop (glass or marble works best). Using the food pusher, safely shred 3 cups of sharp cheddar and 1 cup of Gruyère (if using) into fluffy, even piles. The Geedel’s sharp blades ensure quick, uniform shreds that melt smoothly.

Make the Cheese Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Slowly pour in the warmed milk, whisking until smooth. Add the heavy cream (if using) and continue stirring until the sauce thickens, about 3-4 minutes. Stir in the Dijon mustard, garlic powder, salt, pepper, and paprika. Reduce heat to low and gradually add 2 ½ cups of the shredded cheddar (and Gruyère, if using), stirring until melted and creamy. Remove from heat.

Combine: In the pot with the drained pasta, pour the cheese sauce over the macaroni and stir to coat evenly. If using veggies, fold in the chopped broccoli or carrots for a nutritious twist.

Assemble and Top: Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13-inch baking dish. Sprinkle the remaining ½ cup of shredded cheddar over the top. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle evenly over the casserole for a crunchy topping.

Bake: Bake for 20-25 minutes, or until the top is golden and bubbly. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Serve: Let cool for 5 minutes before serving. Dish it up alongside your Thanksgiving favorites—turkey, cranberry sauce, or green beans—or enjoy it as the main event!

Pro Tips & Variations

Cheese Swap: Try Monterey Jack or Gouda for a different flavor, shredded effortlessly with Geedel.

Add Protein: Stir in cooked bacon or ham, or use mushrooms to make vegetarian versions.

Make It Gluten-Free: Use gluten-free pasta and flour for the roux.

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk to restore creaminess.

Pairing: Serve with a crisp green salad or a glass of Chardonnay to complement the richness.

Closing

This Classic Mac and Cheese isn’t just comfort food—it’s a Thanksgiving centerpiece that brings joy to every table. With the Geedel handheld rotary cheese shredder, prep becomes effortless, cleanup is easy, and you’re free to savor more moments with loved ones.