![]() ![]() I hope you have a great Thanksgiving and treasure all that you are thankful for-especially sleep and health.Ĭlick here to watch when I made this recipe on the Twin Cities Live Thanksgiving Special that aired on Thursday, November 21, 2013. Comfort food for the superhero in your house that needs comforting, that’s me this week and I’m enjoying every bite of this dish. 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. 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. 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. Add the elbow macaroni to the boiling water. 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. In a large saucepan over medium heat, melt the butter. Sprinkle over the chopped cilantro and serve.It’s almost Thanksgiving. Cook the pasta according to the package directions for al dente. If cooking from frozen, preheat the oven to 375 degrees F.Ĭook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze. Sprinkle over the chopped cilantro and serve. Bake until bubbly and hot, 20 to 25 minutes. To bake immediately, preheat the oven to 375 degrees F. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder. Uncover, stir, and bake uncovered for 30 more minutes. Bake at 350 degrees F (175 degrees C) for 30 minutes. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Directions Mix together creamed corn, whole kernel corn, and uncooked macaroni. Repeat the layers, ending with the corn mixture. Layer with half of the macaroni mixture, then half the corn mixture. Fold in the diced tomatoes and chiles.īutter a 9-by-13-inch disposable foil pan. Add the cooked macaroni and stir to coat. ![]() Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. ![]() Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the butter in a large pot over medium heat. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Add the red onion and corn and season with salt and pepper. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the macaroni in the boiling water until just undercooked. ![]()
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