What I’m Making My Family for Thanksgiving


So I finally figured out what I’m bringing to Thanksgiving. Every year, my very Italian mom hooks it the F up, for Thanksgiving…cooking TOO much food. It’ll literally just be me, my two sisters, and my parents. And my mom cooks for 30 people. She’s the leftover queen, and she wears her crown proudly. So, she summoned me and my sisters to make a dish or two to add to the smorgasbord. So, after searching high & low, I found an amazing recipe for Baked Mac n Cheese.


1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf (adds drama)
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon salt
Black pepper

3 tablespoons butter
1 cup panko bread crumbs


Preheat oven to 350 degrees.

In a large pot of boiling, salted water cook the pasta to al dente.

And for the slow folk:

al den·te
(of food, typically pasta) Cooked so as to be still firm when bitten.

While the pasta is cooking, in a separate pot, melt the butter.

Whisk in the flour and mustard and keep it moving for about five minutes.

Make sure it’s free of lumps.

Stir in the milk, onion, bay leaf, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish.

Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat.

Top the macaroni with the bread crumbs.

Bake for 30 minutes.

Remove from oven and rest for five minutes before serving.

Eat your brain out.



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