Ok, so it’s a great potluck dish but you know what else? It’s great for weeks where you are coming off being the superhero and when you just wanted to curl up in your bed but you got up, got everything done and maybe even cleaned up vomit. Why? 1) It’s super easy and less than 10 ingredients, 2) People LOVE it, and 3) You can bring it to the host’s house and it doesn’t take too much time in the oven. So maybe you are headed to someone’s house for Thanksgiving and are asked to bring a side? Well my friends, this is the side dish for you. I’m gonna guess that not everyone is as enthusiastic. You’ll never hear me complain about hosting…true confession-I love it. But I’m here rejoicing because there isn’t pinkeye, vomiting, sore throats or coughing right now.īut I also really love Thanksgiving. It hasn’t been that way very long, in fact it’s only been four days. I feel like I should knock on my dining room table right now. Maybe it is because my whole house is sleeping and healthy. Seriously, how is it Thanksgiving? Are you celebrating or freaking out? I’m in this odd zen mode right now and really excited about next week.
Bake until bubbly and golden 25 to 30 minutes.It’s almost Thanksgiving.Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring season with salt and pepper.Reduce heat to low and cook, stirring continually 3 - 4 minutes. Heat butter and oil in a large saucepan over medium heat.Squeeze out any excess liquid from the squash if watery. Separate the strands of squash with a fork and place in a medium bowl discard shells.Place squash on a baking sheet cut side down. Cut the squash in half lengthwise remove and discard seeds.Allow macaroni and cheese to rest for 15-20 minutes before serving.
#Corn velveeta macaroni casserole mac
#Corn velveeta macaroni casserole cracker
Sprinkle the cracker crumbs in an even layer over the pasta.Mix with a fork until they are evenly moistened. Pour the melted butter over the cracker crumbs. Microwave on high until butter is melted, about 30 seconds. Place the butter in a microwave-safe bowl.Transfer the cracker crumbs to a large bowl. Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin.Pour the pasta into the prepared baking dish.Once the sauce is smooth, add the drained pasta noodles to the pot.Add the cheeses to the pot one handful at a time, whisking slowly after each addition.Add the mustard powder, salt, and black pepper. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes. Slowly stream the milk into the pot while continuing to whisk.Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes. In a large pot over medium heat, melt the butter.
Drain the pasta in a large colander, and rinse thoroughly with cold water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Add the elbow macaroni to the boiling water.Cut the cream cheese into 1/2-inch cubes.Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses.Bring a large pot of water to a boil and add the salt.Spray a 9x13-inch baking dish with nonstick cooking spray.
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