Mac and cheese – Everyone loves mac and cheese! If you’re looking for a fancier take on a favorite side, be sure to try this baked mac and cheese recipe, sure to be loved by any age.

Ingredients

~ 16 oz elbow macaroni, cooked

~ 1 tbsp extra virgin olive oil

~ 6 tbsp unsalted butter

~ ⅓ cup all purpose flour

~ 3 cups whole milk

~ 1 cup heavy whipping cream

~ 4 cups shredded sharp cheddar cheese

~ 2 cups shredded Gruyere cheese

~ salt and pepper (to taste)

~ 1 ½ cups panko bread crumbs

~ 4 tbsp butter, melted

~ ½ cup shredded parmesan cheese

~ ¼ cup smoked or regular paprika

Steps

1. Preheat oven to 350 degrees fahrenheit. Lightly grease a large baking dish and set aside. Combine all shredded cheese and set aside
2. Cook pasta until it is about 1 minute till being al dente according to the package directions. Remove from heat, drain and place in a large bowl
3. Drizzle extra virgin olive oil over pasta and stir until the noodles are coated. Set aside to cool.
4. Melt butter in a deep saucepan.
5. Whisk in all purpose flour over medium heat and continue to whisk for 1 minute or until bubbly and golden
6. Gradually whisk in milk and heavy cream until smooth and combined. Continue to whisk until bubbles form on the surface. After this point, keep on heat for an additional 2 minutes. Wisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until melted and smooth. Add another two cups of cheese and whisk until smooth. At this point, the sauce should be thick.
8. Stir the cooled pasta into the cheese mixture until the pasta is fully coated.
9. Pour half of the mac and cheese into the baking dish. Top with the leftover shredded cheese and the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, parmesan cheese, melted butter and paprika. Sprinkle over the top of the mac and cheese and bake until bubbly and golden brown. (About 30 minutes.) Serve immediately.

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Stuffing – Another Thanksgiving staple. This can also be done in many ways but if you’re looking for a simple stuffing recipe, this is sure to do the trick.

Ingredients

~ 2 small onions, diced

~ 4 stalks of celery, diced

~ ⅔ cup butter

~ 1 ½ tsp ground sage

~ Black pepper

~ Salt to taste

~ 12 cups bread, cubed

~ 3-4 cups chicken broth

~ 2 tbsp fresh parsley

~ 1 tbsp fresh herbs (sage, thyme, rosemary)

Steps 

1. Preheat oven to 350 degrees fahrenheit 
2. Melt butter in a large skillet over medium heat. Add onion, celery and rosemary (if using). Cook over medium low until tender. Do not brown. (About 10-12 minutes.)
3. Place bread cubes in a bowl. Add onion mixture, parsley and fresh herbs.
4. Pour broth over top until cubes are moist but not soggy and gently toss. ALl of the broth might not be used. Season with salt and pepper to taste
5. Place mixture in a serving dish, dot with additional butter and cover
6. Bake for 35 minutes, uncover and bake an additional 10 minutes.Hann

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Green bean casserole – A delicious way to incorporate vegetables into your Thanksgiving meal.

Ingredients

~ 2 cans (14.5 oz each) french style green beans, drained

~ 1 can condensed cream of mushroom soup

~ Container crispy fried onions

~ ¼ cup milk

Steps

1. Heat oven to 350 degrees Fahrenheit. In a glass baking dish, combine green beans, soup and milk. 
2. Bake for 20-25 minutes. Top with onions and leave in the oven for five more minutes or until bubbly.