Mac and cheese has been a comfort food staple in the United States since the early 1900s, and during the holidays it became a crowd‑pleasing side dish at family gatherings and pot‑lucks, symbolizing warmth and indulgence.

In the South, mac and cheese often includes a breadcrumb topping and extra sharp cheddar; in New England, a creamy béchamel base with Gruyère is common, while the Midwest favors a richer, cheese‑heavy version like this holiday recipe.

It is typically baked in a large casserole, served hot from the oven, and placed on a buffet table alongside other holiday dishes such as ham, turkey, and roasted vegetables.

It is popular at Thanksgiving, Christmas, New Year’s gatherings, and casual holiday parties where a hearty, cheesy side is welcomed by guests of all ages.

The combination of three cheeses, evaporated milk, and heavy cream creates an ultra‑rich, velvety sauce, while the final broil gives a crisp, golden crust that elevates the classic dish for festive occasions.

Common errors include overcooking the pasta, allowing the roux to burn, adding cheese too quickly, and baking too long which dries out the sauce. Follow the timing and add cheese gradually for a smooth texture.

Evaporated milk adds richness without excess water, while heavy cream contributes a silky mouthfeel and helps the sauce set beautifully after baking, resulting in a luxuriously creamy dish.

Yes, you can prepare the cheese sauce up to step 7, refrigerate it, and assemble the casserole later. Store the baked leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

The sauce should be bubbling around the edges, the top lightly browned, and the interior creamy. The pasta should be fully coated and the cheese fully melted without any dry spots.

The YouTube channel Ryan Brenner focuses on approachable, step‑by‑step home cooking tutorials, often highlighting comfort food classics and holiday recipes with clear visual instructions.

Ryan Brenner emphasizes practical kitchen techniques, minimal equipment, and budget‑friendly ingredient choices while still delivering restaurant‑quality results, setting his style apart from more production‑heavy channels.

Ryan Brenner has popular videos on classic holiday sides such as honey‑glazed ham, roasted Brussels sprouts with bacon, and pumpkin cheesecake, all designed for home cooks seeking festive meals.