Thanksgiving Food

There are plenty of pictures and Thanksgiving tales forthcoming, but I thought I'd post the recipes for the food I made this past weekend.

For the Johnsons' feast I made creamy macaroni & cheese. They request it every time we have a big dinner of any sort.

Creamy Macaroni & Cheese
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half & half
2 cups milk (I used skim, but I guess whole might make it a little creamier)
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese, shredded
1 (16-ounce) package elbow macaroni, cooked

Note: I use Kraft Cracker Barrel brand cheese (only brand that comes in 10-ounce size) and Barilla Plus brand pasta. Their macaroni has these great ridges in it that really make the sauce cling to the pasta. Also, DON'T rinse the pasta. It washes off those wonderful starches that make the sauce stick to the pasta.

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. (Roux will be light peanut-butter colored.) Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat. Combine pasta and cheese mixture, and pour into a lightly greased 13-by-9 baking dish. Sprinkle with remaining sharp Cheddar cheese. Bake at 350 for 20 minutes. (Bake for additional 15 minutes for a crusty top.)

Additional note: It is essential to have all your cheese grated and ready to go before you start. Once you start stirring this sauce you can't stop until you take it off the heat.


For the Dugan Thanksgiving dinner on Saturday I made a new recipe: pumpkin spice cake. Even though I made it I thought it was delicious!

Pumpkin Spice Cake
1 pkg. spice cake mix
1 can (15 oz.) pumpkin
1 cup Miracle Whip
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar

Preheat oven to 350. Grease 13-by-9 baking pan; set aside. Beat cake mix, pumpkin, dressing, and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Beat cream cheese, butter, milk, and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve, store any leftovers in refrigerator.