Recipe

Festive Penne Mac and Cheese

Creamy penne mac with cozy holiday spices, crispy edges, and a bright finish. Weeknight-friendly, party-ready, and very hard to stop “taste testing.”

By Matt Campbell

•

4.8

A real photograph of a baking dish filled with creamy penne mac and cheese with toasted golden breadcrumbs and a few fresh thyme sprigs on top, sitting on a wooden kitchen table in warm window light

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When the weather flips cold and the calendar starts yelling potlucks, I want pasta that feels like a sweater. This is that. Think classic mac and cheese energy, but with penne for maximum sauce-hugging and a gentle hit of warm spice that makes it feel a little more festive without turning it into a scented candle.

The vibe here is cozy carbs + crisp top + bright finish. We build a quick béchamel, melt in sharp cheddar and a little Gruyère, then season with smoked paprika for depth, a pinch of nutmeg for that holiday warmth, and a tiny kiss of cayenne if you like a little drama. Finish with a lemony, herby breadcrumb crunch and you have a dish that works for weeknights and shows up strong at the family table.

A real photograph of a wooden spoon stirring a glossy cheese sauce in a saucepan on a stovetop, with shredded cheddar and Gruyere nearby on a cutting board

Why It Works

Warm, spiced comfort: Smoked paprika and nutmeg add depth without overpowering the cheese.
Perfect texture: Penne grabs sauce in the ridges and inside the tubes, and the top bakes into crispy, golden edges.
Bright finish: Lemon zest in the breadcrumbs keeps the dish from feeling heavy.
Flexible: Make it stovetop-only or bake it for that crunchy top. Add protein or veg without breaking the sauce.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: For best texture, freeze before baking if you can. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before baking.
Reheat in the oven (best for baked mac): Add a splash of milk to loosen, cover with foil, and bake at 350°F for 15 to 25 minutes until hot. For best accuracy, aim for 165°F in the center. Uncover for the last 5 minutes to re-crisp the top.
Reheat on the stove (best for creamy leftovers): Warm over low heat with a splash of milk, stirring often. Low and slow keeps the sauce smooth.
Microwave: Add a tablespoon or two of milk, cover loosely, and heat in 45-second bursts, stirring between rounds.

Common Questions

Is this actually spicy?

It is more warm and toasty than hot. The smoked paprika and nutmeg are the main “festive” notes. Cayenne is optional and you can keep it to a pinch or skip it.

Can I make it without baking?

Absolutely. Once the pasta is tossed with sauce, you can serve it straight from the pot. If you still want crunch, toast the breadcrumbs in a skillet and sprinkle them on top.

What cheeses work if I do not have Gruyère?

Swap Gruyère for fontina, Gouda (smoked is great), or Monterey Jack. Keep at least one sharp cheese like cheddar for flavor.

Why did my sauce turn grainy?

Usually it is heat that is too high. Take the pot off the heat before adding cheese, then stir until melted. Also use freshly shredded cheese if possible, since pre-shredded often has anti-caking agents that mess with smooth melting. One more culprit: if the sauce reduces too much (or gets too acidic), it can push the cheese to break. If it starts looking tight, loosen it with a splash of warm milk or reserved pasta water.

Can I make it ahead for a party?

Yes. Assemble in the baking dish, cool, cover, and refrigerate up to 24 hours. Bake at 350°F covered for 20 minutes, then uncover and bake 10 to 20 minutes more, until hot in the center (165°F). Fridge-cold mac can take a little longer than you think. If it looks dry, splash a little milk around the edges before baking.

Can I freeze it?

Yes, best texture is freezing before baking. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed (plan on extra time). Baking straight from frozen tends to give you a hot edge and a cold middle, so thawing is the move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Colander
Large Dutch oven or soup pot (for cheese sauce and combining)
Whisk
Measuring cups and spoons
Box grater (for shredding cheese and zesting lemon)
9x13-inch baking dish (or similar), optional if baking
Small skillet (optional, for toasting breadcrumbs)
Instant-read thermometer (optional, for make-ahead baking)

I started making “holiday mac” the year I realized not everyone at a gathering wants another cookie. I wanted something that felt celebratory but still acted like mac and cheese: comforting, dependable, and a little messy in the best way. The trick ended up being spices you already associate with cozy food, plus a breadcrumb topping that snaps when your spoon breaks through. It is the dish that makes people hover near the oven and ask, “Is it done yet?” and honestly, I get it.

Festive Penne Mac and Cheese

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Ingredients

For the pasta

1 lb penne (or mezzi rigatoni)
Salt (for pasta water)

For the spiced cheese sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk, warmed (or 2% in a pinch)
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (optional)
1 tsp kosher salt to start, plus more to taste
1/2 tsp black pepper
3 cups (about 12 oz or 340 g) sharp cheddar, freshly shredded
1 1/2 cups (about 6 oz or 170 g) Gruyère, freshly shredded

For the festive crumb topping

1 cup panko breadcrumbs
2 tbsp olive oil or melted butter
1 tsp fresh thyme leaves (or 1/3 tsp dried)
Zest of 1 lemon
2 tbsp grated Parmesan
Pinch of salt

Optional add-ins

1 cup cooked crumbled sausage or chopped ham
1 1/2 cups roasted Brussels sprouts or broccoli, chopped
1/2 cup dried cranberries (sounds wild, tastes great in small doses)

Instructions

Heat the oven (if baking): Set oven to 375°F. Lightly butter a 9x13-inch baking dish.
Cook the pasta: Bring a large pot of well-salted water to a boil. Cook penne 8 to 10 minutes, about 1 minute shy of al dente (it will finish in the sauce). Reserve 1 cup pasta water, then drain.
Make the roux: In a large Dutch oven or soup pot over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes, whisking, until it smells lightly nutty and looks like wet sand.
Build the sauce: Slowly whisk in warm milk. Keep whisking until smooth. Simmer gently for 3 to 5 minutes until slightly thickened, whisking frequently so nothing scorches. Whisk in Dijon, smoked paprika, nutmeg, cayenne (if using), salt, and pepper.
Melt the cheese: Remove the pot from the heat. Add cheddar and Gruyère in handfuls, stirring until melted and glossy. If the sauce feels thick, loosen with a splash of reserved pasta water.
Combine: Add drained pasta to the cheese sauce and stir until every tube is coated. Fold in any add-ins if using.
Make the topping: In a bowl, mix panko, olive oil or melted butter, thyme, lemon zest, Parmesan, and a pinch of salt.
Bake: Pour mac into the baking dish. Sprinkle topping evenly. Bake 15 to 18 minutes until bubbling at the edges and the top is turning golden. For extra crispness, broil 1 to 2 minutes at the end, watching closely.
Rest and serve: Let it sit for 5 minutes so the sauce settles. Taste, add a final pinch of salt or black pepper if needed, and serve hot.

A real photograph of a spoon scooping a creamy portion of baked penne mac and cheese from a casserole dish, with visible golden breadcrumbs and steam rising

Nutrition information is estimated.

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