When I was a kid, there was one thing that I could always count on:
There will always be pasta.
In any given situation, on any given holiday.
Especially at any of my grandparents’ houses.
There was always some kind of a pasta dish to be served.
And yes, this includes Thanksgiving dinner.
Don’t get me wrong, we always did the traditional pilgrim like Thanksgiving feast.
Roast turkey, sweet potatoes, cranberry sauce and brussels sprouts, everything like that.
But whatever combination of dishes made it to our Thanksgiving meal, there was always the promise that a delicious pasta dish would be there too.
Our holiday table wouldn’t always look like your classic red pasta sauce and meatballs dish, however.
Instead, great recipes of Italian chicken noodle soup, macaroni made with a creamy sauce of butternut squash, baked macaroni and cheese and things of that nature would make their way onto our Thanksgiving menu time and time again.
That’s right, Thanksgiving pasta dishes can look like a lot of different things, especially when you’re a member of a classic Italian family.
And plus, the more Thanksgiving food you bring, the more Thanksgiving leftovers you have after the fact. Sounds like a win in my book.
Here are my three favorite Thanksgiving pasta recipes that you absolutely should be trying this season!
Italian Thanksgiving Chicken Noodle Soup
This was made by my uncle Bobby for years, and even now, he will still occasionally provide the noodles for it.
If you need a wonderful homemade noodle recipe for this soup, check out this homemade Italian pasta recipe.
Don’t get me wrong.
I love chicken noodle soup for its savory broth, wonderful ingredients, and everything like that.
But I truly believe that a chicken noodle soup is only as good as its noodles.
For that reason, I strongly recommend using homemade pasta noodles.
With that said, here’s how to make the rest of it!
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Italian Thanksgiving Chicken Noodle Soup
Ingredients
- 1 whole chicken
- 10 cups water (or enough to cover the chicken)
- 1 whole onion, chopped
- 2 celery stalks, chopped
- 1 16 oz can diced tomatoes
- 1 tbsp salt
- 1 tbsp black pepper
- 1 lb homemade pasta noodles
Instructions
- In a large pot, cover the chicken with water and bring to a simmer (not a boil).
- Simmer the chicken until the meat gets tender, at least an hour. You’ll know the chicken is done when you take a fork to it, and the meat easily pulls away from the bones.
- Remove the bird from the broth, and place a large pan or pot inside of the sink.
- Using a mesh strainer, strain your broth into the second pot or pan, making sure that the leftover bits from the chicken are removed and the broth is clear.
- Add the broth back to your clean pot, and simmer.
- Add the vegetables, salt, and pepper, and bring to a boil.
- Once the soup boils, bring it down to a simmer, and let it simmer for at least 40 minutes, tasting occasionally to adjust the flavors as needed.
- While the soup is simmering, remove the chicken from the bones and shred. Add the shredded chicken back into the soup about 10-15 minutes before serving.
- Enjoy!
Baked Macaroni and Cheese
When it’s Thanksgiving, I’m making this.
When it’s Friendsgiving, I’m making this.
When it’s any holiday under the sun, during any holiday season, if I’m going, I’m making this.
This has been my go-to baked macaroni and cheese recipe for about five years now, and every single person I bring this to loves it.
Why?
It’s less cheesy than you’d think.
Let me explain.
When you think of your traditional macaroni and cheese recipe, it more likely than not has a cheese sauce in it.
But not this one.
This baked macaroni and cheese is on the dryer side, but it’s still just as delicious.
This pasta bake has been a hit with everyone I know and love for years, and I guarantee you’ll love it just as much.
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Baked Macaroni and Cheese
Ingredients
- 1 lb pasta of your choice, I prefer to use shells or macaroni
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground mustard
- ½ tsp paprika
- 1 1/2 cups of milk (can substitute non dairy milk)
- 2 tbsp cornstarch
- 3 8 oz blocks cheddar cheese, freshly shredded
- 2 tbsp butter
- 2 cups of breadcrumbs (optional)
Instructions
- Preheat oven to 350°
- Boil water and cook pasta according to package instructions, leaving it slightly undercooked.
- Strain the pasta and put it back into the pot.
- In the pot or a large bowl, throw the shredded cheddar cheese (if not using breadcrumbs, save ¼ of the cheese), cornstarch, butter, salt, pepper, paprika, and mustard in with the pasta. Stir well until the cheese is melted and everything is incorporated.
- Place the macaroni mixture inside of a greased casserole dish, and pour milk over the top of the mixture.
- Top with the extra cheese or breadcrumbs, cover with foil, and bake in the oven for 35 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown, or the breadcrumbs look ready.
- Let rest for 5-10 minutes before serving.
Butternut Squash Mac and Cheese
This is a perfect way to get a delicious pasta dish onto the holiday table, while simultaneously adding the fall flavors of your favorite Thanksgiving side dishes into the mix.
When someone brings up fall recipes, it wouldn’t be uncommon to dig up the pumpkin puree. But if you wanted my honest opinion, butternut squash is even better.
Here’s why.
It has such a versatile taste, and combines so well with all of your savory favorites.
When prepared properly, it’s super creamy, smooth, and mimics all of your favorite flavors of a proper cheese sauce.
Only the best part?It’s all vegetables.
That’s right, no heavy cream, heavy dairy, or really anything like that is needed in this.
It’s one of my favorite mac and cheese recipes, and absolutely belongs on your Thanksgiving table.
Here’s how you make it!
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Butternut Squash Mac and Cheese
Ingredients
- 1 butternut squash, halved with seeds scooped out
- 2 shallots, peeled and halved lengthwise
- 1 garlic bulb, halved
- 1 lb pasta of your choice
- 1 cup shredded cheese(s) of your choice, I like cheddar and gruyere, but parmesan cheese would taste just as well
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp paprika
- ½ tsp ground mustard
Instructions
- Preheat the oven to 400°
- Drizzle the butternut squash, shallots, and garlic with the olive oil and some of the salt and pepper.
- Bake on a parchment lined baking sheet until fragrant and roasted, about 50-60 minutes. You’ll know the squash is done when it’s easily pierced with a fork. Set aside
- In a medium pot or dutch oven, bring about 5 cups of water to a rolling boil.
- Peel the skin off of the butternut squash using your hands.
- To a blender, add the shallot, the squash, and the roasted garlic cloves. The garlic can be squeezed directly into the blender, if desired. Blend until smooth, making a butternut squash puree mixture.
- Once the water boils, add about half of the salt mixture, and add your pasta. Cook until al dente, reserving a half a cup to a cup of the pasta water. Drain pasta, and add it back into the pot.
- With the burner still on low heat, add your creamy butternut squash sauce, cheese, butter, spices, and slowly fold in the excess pasta water, stopping when the mixture looks silky enough to your liking.
- Taste the mixture and season extra if needed. Top however you like, personally I love using chives and other fresh herbs.
@gianna_ferrini Note to self: don’t make this again til I get a real blender 🙈 @wishbonekitchen butternut squash mac, chicken cutlets, & lemony arugula salad for Sunday night din 🤎🍂 #butternutsquash #fallrecipes #butternutsquashmacncheese
Other Pasta Recipes To Try:
- For something light and tasty, try your hand at this Pasta al Limone!
- Making pasta with nduja and ricotta cheese has never been easier!
- Love a lighter pasta dish? You’ll love this pasta alla gricia with pecorino romano cheese and guanciale!
- Baked ziti might as well be a Thanksgiving staple at this point. Try it out!
- All meals taste better with soup. And Pasta e Fagioli does the trick just perfectly.
