Smoky Mac 'n Cheese

Smoky Mac 'n Cheese

A new favorite at our house. It is such a big hit my husband now includes it on our Thanksgiving food list. =)

Ingredients:

3 c. uncooked elbow macaroni (I use my food storage macaroni.) =)

1 1/2 c. whipping cream

1 tsp Dijon mustard

1/2 tsp coarse (kosher or sea) salt

1/4 tsp ground red pepper (cayenne) - I don't add this much because I don't like my food too spicy.

8 oz. smoked cheddar cheese, shredded

2 cans (14.5 oz each) Fire roasted diced tomatoes, drained

1/4 c. slided green onions (4 medium)

1/3 c. grated parmesean cheese

1/3 c. plain bread crumbs

2 tsp. olive oil

Directions:

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.

2. Meanwhile, heat oven to 375 degrees. Spray 13x9 glass baking dish with cooking spray. In 2 qt. saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire wisk until smooth.

3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix parmesan cheese and bread crumbs. Stir in oil. Sprinkly over top of macaroni mixture.

4. Bake uncovered 15-20 min. or until edges are bubbly and top is golden brown.

Baked Spaghetti

The leftovers multiply in the fridge- seriously this lasts sooo many meals!

16 oz spaghetti
1 lb ground beef
1/2 medium onion, chopped
26 oz pasta sauce
1/2 tsp seasoned salt
2 eggs
1/3 c grated Parmesan
5 Tbl melted butter
16 oz cottage cheese
4 c shredded mozzarella

Cook spaghetti and drain
Brown beef and onion, drain. Add pasta sauce and salt.
Whisk eggs, Parmesan and butter. Mix with spaghetti.
Spread out half of spaghetti in greased 9 x 13 pan.
Top with half the cottage cheese, meat sauce and mozzarella. Repeat layers.
Cover and bake 40 min at 350
Uncover and bake 20-25 min

Grandma Linnie's Dressing

This is what I always made for the Westland Ward Thanksgiving Feast. It's my Grandma's recipe so there aren't exact measurements. You just kind of taste it as you go. You'll get better at it each time you make it.

9 x 13 pan of cornbread (bake 2 days prior and allow it to dry out)
1 bag of stuffing mix (I like Pepperidge Farm)
Half an onion, diced
2 stalks celery, diced
Whole chicken, cut up or 6 dark pieces and 6 white pieces
1 can chicken broth
celery salt
salt and pepper
sage

Cover chicken with water and boil with salt, pepper and celery salt.
Boil celery and onion with water in a small pot for 10 min. Drain.
Crumble cornbread. Mix with dry stuffing, celery and onion.
Remove chicken and shred. Save stock.
Add stock to cornbread mixture until "juicy." Add canned chicken broth if necessary.
Season with salt and sage to taste.
Add chicken.
Spoon into a deep 9 x 13 pan. Cover with foil and bake at 350 for 2 hours, stirring after first hour.