The Store-Bought Thanksgiving Side I’m Passing Off as Homemade

As a certified foodie, Thanksgiving is, of course, a big deal for me. While turkey is a must, I’m one of those people who piles my plate extra-high with the side dishes. I’m in good company, with 30 percent of people saying “sides are the star of the show” on Turkey Day, according to Jennie-O. 

Because I like to have it all when it comes to sides—I’m talking salads, mashed potatoes, stuffing, mac and cheese, and vegetables—it requires a lot of prep. And, as much as I love a side dish, that doesn’t mean I love babysitting things on the stovetop or trying to time every dish just right in the oven. That’s why I sometimes turn to store-bought shortcuts for my Thanksgiving sides.

The Store-Bought Side I'm Passing Off as Homemade

Last year, Ina Garten (the queen of “store-bought is fine”) shared that she buys Bob Evans mashed potatoes and doctors them up with sour cream, Parmesan cheese, butter, salt, and pepper. I used her method on Turkey Day, and no one noticed the difference—in fact, I received compliments on how great they were.

So, this year, when Hormel—the minds behind Thanksgiving expert Jennie-O and partner of the Macy’s Thanksgiving Day Parade—shared a trick for elevating store-bought mac and cheese, I knew I’d be adding it to my menu.

Last Thanksgiving, I made the viral mac and cheese created by TikToker Tini that involved grating 2 pounds of cheese by hand. It was delicious and absolutely worth making from scratch if you have the time.

If mac and cheese was the only dish I was expected to make, you bet I’d be making Tini’s again. However, because Thanksgiving is (shockingly) about more than just delicious mac and cheese, a quick-and-easy shortcut sounds incredibly appealing.

How To Make Store-Bought Heat-and-Eat Mac and Cheese Taste Homemade

Hormel suggests five additional ingredients to make a store-bought heat-and-eat mac and cheese taste homemade: nutmeg, butternut squash purée, extra-sharp Cheddar, panko, and sage.

This trick specifically works for heat-and-eat mac and cheese found in the refrigerated section, like the Hormel Macaroni and Cheese Pasta that’s ready in 5 minutes in the microwave. However, you could also adapt it for boxed or frozen versions, too—you’ll just need to cook the mac and cheese first.

For two packages of deli mac and cheese, you’ll pour the containers into a large bowl and mix in a pinch of nutmeg, 2 cups of butternut squash purée, and 1/2 cup of shredded Cheddar. Then, you can decide whether to heat the mac and cheese in the microwave (you might just need more time than the original package says) or bake it in the oven until bubbling and golden, 30 to 40 minutes.

If you’re microwaving it, you may want to skip the panko and sage mixture. Or, you can top the mac and cheese with it after microwaving, then transfer the dish to the broilers for a few minutes. That way, it won’t hog the oven for long, and you’ll still get the crispy topping.

For the topping, mix 1/4 cup of panko, 1 tablespoon of melted butter, and 1 teaspoon of chopped sage in a bowl, then sprinkle it over the cheesy noodles.

Bake the mac and cheese in a 375-degree F oven until it's bubbling and golden brown.

Adding a few simple ingredients to plain mac and cheese elevates the dish, adding more texture and richer flavors, and we think no one will know you started with a store-bought shortcut. With a dish out of the way, you’ll have more time to watch the parade or some football and spend time with your family—and that’s something to be thankful for.