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 pile my plate extra-high with side dishes. And I’m not alone—Jennie-O’s Thanksgiving survey found that while 61% of Americans still crown turkey the star of the meal, more than 40% of people in states like Idaho and Kansas say the sides are the unsung heroes.

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 pots 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 spread.

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—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, which required grating 2 pounds of cheese by hand. It was delicious and absolutely worth it—if you have the time. But because Thanksgiving is about more than just mac and cheese (shocking, I know), a quick and delicious shortcut sounds pretty appealing.

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

If you’re starting with a store-bought mac and cheese, Hormel has an easy trick to make it taste completely homemade. The brand suggests mixing in five simple ingredients—nutmeg, butternut squash purée, extra-sharp Cheddar, panko, and sage—to create a richer, more flavorful side that feels straight from scratch.

This hack works best with refrigerated, heat-and-eat mac and cheese (like Hormel’s own version that’s ready in just five minutes), but you can adapt it for boxed or frozen varieties, too—just make sure to cook the mac and cheese first.

Here’s how to pull it off:

1. Pour two containers of store-bought mac and cheese into a large bowl.
2. Stir in a pinch of nutmeg, 2 cups of butternut squash purée, and 1/2 cup of shredded extra-sharp Cheddar.
3. Heat it in the microwave (you might need more time than the original package says) or bake in an oven set to 375 degrees F (190 degrees C) until bubbling and golden, 30–40 minutes.
4. For the topping, mix 1/4 cup panko, 1 tablespoon melted butter, and 1 teaspoon chopped sage. Sprinkle over the mac and cheese before baking, or if microwaving, add it at the end and broil for a crispy finish.

These easy additions elevate the flavor and texture, turning a simple side into something rich, creamy, and homemade-tasting. With one dish off your to-do list, you’ll have more time to watch the parade, cheer on your favorite team, and actually enjoy the holiday—and that’s something to be thankful for.