Easy, Traditional Holiday Baked Macaroni Pasta (Homemade & Comforting)

Holiday Baked Macaroni Pasta has always been the dish that signals “gather round” in my family — that bubbling, golden-top casserole that makes the house smell like comfort and celebration. The first time I made this version, I wanted something easy, traditional, and a little healthier than the boxed stuff, so I added turkey and a touch of Greek yogurt for creaminess. It became our holiday MVP.

Serve this Holiday Baked Macaroni Pasta for holiday dinners, Sunday family meals, weeknight comfort, potlucks, or anytime you want something that feels like a hug. It’s easy enough for busy nights, yet festive enough to bring to the holiday table.

Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 55–60 minutes
Serves: 6–8

🧂 Ingredients:

• 12 ounces elbow macaroni (or your favorite short pasta)
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or butter for richer flavor)
• 2 tbsp all-purpose flour
• 2 1/2 cups milk (whole or 2% — use unsweetened almond or oat for dairy-free)
• 1/2 cup plain Greek yogurt (or 1/2 cup sour cream — optional for tang and protein)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for warmth)
• Salt and freshly ground black pepper, to taste
• 1 to 1 1/2 cups cooked, diced turkey or chicken (great for holiday leftovers)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp chopped fresh parsley (optional, for garnish)
• 1/4 cup panko or crushed crackers for extra crunch (optional)

Helpful kitchen tools :

• For the perfect crisp crust, I love using this 9×13-inch ceramic baking dish on Amazon.
• A good box grater makes melting cheese easier — try this stainless steel grater.
• A durable non-stick skillet is great for quick pre-sautéing: non-stick skillet on Amazon.

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions (about 7–8 minutes) so it stays al dente. Drain and set aside.
3. In a large saucepan, melt butter with olive oil over medium heat. Stir in flour and cook 1–2 minutes until slightly golden (this cooks the raw flour taste).
4. Gradually whisk in the milk, whisking constantly to prevent lumps. Simmer for 5–7 minutes until the sauce thickens and coats the back of a spoon.
5. Remove from heat and whisk in Greek yogurt (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in cheddar, mozzarella, and half of the Parmesan until melted and smooth.
6. Fold in the cooked macaroni and diced turkey or chicken. Taste and adjust seasoning. If the sauce is too thick, stir in 1–2 tbsp milk.
7. Transfer the macaroni mixture to the prepared baking dish and smooth the top. Combine breadcrumbs, remaining Parmesan, and a drizzle of olive oil; sprinkle evenly over the pasta. Add panko or crackers for extra crunch, if using.
8. Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top. For a deeper crust, broil for 1–2 minutes at the end — watch carefully so it doesn’t burn.
9. Let rest for 5–10 minutes before serving, then sprinkle with chopped parsley.

Cooking tips:

• Use slightly undercooked pasta so it doesn’t go mushy during baking.
• Shred your own cheese from blocks for better melting and flavor.
• Leftovers: store in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F for 15–20 minutes, or microwave individual portions.

💡 Tips & Variations:

• Vegetarian: Skip the turkey and add roasted butternut squash, spinach, or caramelized onions.
• Vegan: Use dairy-free cheese, unsweetened plant milk, vegan butter, and vegan yogurt. Bake the same way.
• Gluten-free: Use gluten-free pasta, GF flour or cornstarch (1 tbsp cornstarch + 1 tbsp butter), and gluten-free breadcrumbs.
• Lower-carb: Swap pasta for chickpea or lentil-based pasta, or make a cauliflower mac — roast cauliflower florets and mix into the sauce.
• Make it extra festive: Stir in 1/2 cup dried cranberries and 1/2 cup toasted pecans for a sweet-savory holiday twist.
• Meal prep tip: Assemble the casserole in advance, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if cold from the fridge.
• Party-friendly: Turn this into individual portions by baking in ramekins for a charming presentation.

🛒 Recommended Products :

• For even baking and a beautiful presentation, I use this high-rated 9×13 ceramic baking dish on Amazon. It’s oven-safe, cleans easily, and browns beautifully.
• Want your cheese perfectly shredded (and your fingers safe)? This stainless steel box grater on Amazon is durable and easy to store.
• A reliable non-stick skillet for roux and quick sautéing: 10-inch non-stick skillet on Amazon.

🩺 Health & Lifestyle Tie-in:
This Holiday Baked Macaroni Pasta can be adapted to be more nutritious: use whole-grain or legume-based pasta for extra fiber and protein, add vegetables like spinach or peas, and choose lean turkey for lower saturated fat. Eating balanced, homemade meals like this can support overall health — small choices add up and can reduce long-term healthcare costs by preventing diet-related illness. A cozy, homemade meal also supports mental well-being by bringing people together.

❤️ Conclusion:
There’s something magical about a bubbling casserole that brings family and friends close — if you make this Holiday Baked Macaroni Pasta, I’d love to see your photos and hear how you made it your own. Leave a comment or tag me on social media — happy holidays and happy baking!

If you try this recipe, tell me your favorite variation (turkey, veggie, or vegan?) — I’m always swapping ideas.

Holiday Baked Macaroni Pasta

A comforting baked macaroni pasta dish made with turkey and Greek yogurt, perfect for holiday meals and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 7 servings

Course: Casserole, Dinner, Main Course

Cuisine: American, Holiday

Calories: 400

Ingredients Method Notes

Ingredients

  

Pasta and dairy

• 12 ounces elbow macaroni (or your favorite short pasta)
• 2 tbsp unsalted butter
• 2 tbsp olive oil or butter for richer flavor
• 2 tbsp all-purpose flour
• 2.5 cups milk (whole or 2%) use unsweetened almond or oat for dairy-free
• 1/2 cup plain Greek yogurt or sour cream — optional for tang and protein
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese divided

Seasoning and toppings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika optional, for warmth
• to taste Salt and freshly ground black pepper
• 1 to 1.5 cups cooked, diced turkey or chicken great for holiday leftovers
• 1/2 cup breadcrumbs use gluten-free if needed
• 2 tbsp chopped fresh parsley optional, for garnish
• 1/4 cup panko or crushed crackers for extra crunch, optional

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions (about 7–8 minutes) so it stays al dente. Drain and set aside.

Cooking

1. In a large saucepan, melt butter with olive oil over medium heat. Stir in flour and cook for 1–2 minutes until slightly golden.
2. Gradually whisk in the milk, whisking constantly to prevent lumps. Simmer for 5–7 minutes until the sauce thickens and coats the back of a spoon.
3. Remove from heat and whisk in Greek yogurt (if using), garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Stir in cheddar, mozzarella, and half of the Parmesan until melted and smooth.
5. Fold in the cooked macaroni and diced turkey or chicken. Taste and adjust seasoning. If the sauce is too thick, stir in 1–2 tbsp milk.
6. Transfer the macaroni mixture to the prepared baking dish and smooth the top.
7. Combine breadcrumbs, remaining Parmesan, and a drizzle of olive oil; sprinkle evenly over the pasta. Add panko or crackers for extra crunch, if using.
8. Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top. For a deeper crust, broil for 1–2 minutes at the end and watch carefully.
9. Let rest for 5–10 minutes before serving, then sprinkle with chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F for 15–20 minutes, or microwave individual portions.