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Good day! It is Tuesday afternoon, and the big feast is in T-minus 48 hrs. Let’s get straight into it, shall we?
If you are making mac and cheese for Thanksgiving — or for any cozy, comforting dinner now as a result of winter — you will want to make this mac and cheese. Eric Kim made his baked macaroni and cheese recipe (previously mentioned) with the timeless Stouffer’s variation as his inspiration the final result is voluptuous and molten, saucy and creamy. And just before you check with: Sure, there is Velveeta.
Featured Recipe
Creamy Baked Macaroni and Cheese
More traditional casseroles: Millie Peartree’s image-fantastic sweet potato casserole, which combines cornflakes and mini marshmallows for its rippled quilt topping. (“USE THE CORNFLAKES! The topping is magical!” urges Jazmin, a reader.) Melissa Clark’s mashed potato casserole is perfect for anybody who would like buttery potatoes pepped up with one thing crunchy, as she gilds a tray of mashed Yukon Golds with cheesy bread crumbs.
If you’re cooking with dairy or gluten allergies in mind — or you just appreciate the way rice soaks up savory gravy — this new crispy ginger sticky rice recipe from Genevieve Ko is the way to go. Topped with a fried egg, it would be a great evening meal on its personal.
But if there are no gluten problems, Melissa’s straightforward Parker Home rolls appear together in a snap with geared up pizza dough. For excess credit rating, you could make their sister recipe — these black pepper and Demerara sugar Parker Household rolls — from scratch. Both way, your leftovers sandwiches will thank you.
If you’re bringing a salad, this lush and tart eco-friendly salad with apple cider vinaigrette from Yewande Komolafe will complement really a lot any unfold. If you are on dessert duty, here’s Rick Martínez’s recipe for a perfect flan. It’s not a pumpkin pie, but we really don’t imagine anybody will head. (It’s flan, following all.)
At last, let us flash forward to Saturday. It is 5 p.m., and absolutely everyone is grumbling and hungry and weary of turkey. Enter Lidey Heuck’s baked spaghetti, which is heartwarmingly hulking, functional (swap the ground beef for hen or sausage, or omit it solely to make the dish vegetarian) and has almost nothing to do with leftover white meat or cranberry sauce or brussels sprouts.
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