First thing I'm cooking today is mac and cheese originally from the America the Beautiful cookbook You can find it on page 248 and I'll post it later.

I make a lot of substitutions and additions in this recipe and I also always multiply it by 4

I split the cheeses in thirds I use smoked gouda white cheddar and sharp cheddar.

I always use heavy cream, and yes you can find shallots if you look.

#macandchreese
#cooking
#thanksgiving

Here's the original recipe.

America the beautiful cookbook mac and cheese

North Dakota

MACARONI AND CHEESE
Page 249 America The Beautiful Cookbook.

1 cup (4 oz/125 g) elbow macaroni

3 tablespoons (12 oz 50 g) unsalted butter

1 small shallot (small onion), minced

1 tablespoon all-purpose (plain) flour

1/2 cup (4 fl oz/155 ml) hot chicken stock (see glossary)

2 cup (4 fl oz/125 ml) hot cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper dash of hot red pepper (Tabasco) sauce

1 egg, lightly beaten

1 cup (4 oz/125 g) shredded Cheddar cheese

1/2 cup (1 oz/30 g) fresh breadcrumbs

Preheat the oven to 350°F (180°C). Cook the macaroni in boiling salted water until just tender, about 8 minutes. Rinse under cold running water and drain. Stir occasionally to keep from sticking together.

Melt 2 tablespoons of the butter in a saucepan over medium- low heat. Add the shallot; cook for 5 minutes. Stir in the flour. Cook, stirring constantly, 2 minutes longer. Whisk in the stock and cream. Heat to boiling, boil for 1 minute and remove from the heat. Whisk in the salt, pepper and hot pepper sauce. When the sauce has stopped bubbling, whisk in the egg. Stir in the cheese and macaroni. Mix well and transfer to a greased baking dish.

Melt the remaining 1 tablespoon butter in a small skillet. When it foams, stir in the breadcrumbs. Sprinkle over the macaroni and cheese. Bake for 30 minutes. Let stand for 5 minutes before serving.

SERVES 4 lol

To save on pans I use the same pan to boil a macaroni as I do to make it the sauce.

This one is for the kids I have to make something they'll enjoy.

Also I tend to add broccoli to this recipe as I will be doing this year.

I'm typing or at least speaking to the phone as I do this so I will add pictures at the end.

#macandcheese
#cooking
#recipes

Mac and cheese in the is in the oven, now it's time to move on to the lovely turnip and rutabaga au gratin.

The way the rutabagas got started in this recipe is that I wasn't sure what a turnip was so I just bought really large turnips one year. Now I mix them.

#thanksgiving_dinner

We are now back to the mac and cheese. I've just finished slicing and dicing all the veggies that go into the turnips au gratin.

Here's some pictures of the mac and cheese

#macandcheeselife
#macandchreese
#thanksgiving
#cooking
I'm dying.....grr argh still more to go.

The turnips are now in the oven.

This will take anywhere from 1 hour to 2 hours. And I swapped their positions while they're bacon, sometimes I use a cover.

This year I added mushrooms.

Used to be my favorite recipe it genuinely does make the turnips taste really good. You don't have to go crazy like me I think there is a misprint in the Justin Wilson recipe on how many onions are how many turnips to do.

Currently and this is so not on my diet. It's a sherry based sauce so technically it's a little better than a cream-based sauce but still yeah I've just got tired of cooking because it takes so long.

Feeling isn't too hard if you have a good peeler or a knife. The turnips and rutabaga however can be quite difficult without good tools. Personally prefer the Cuisinart food processor and I normally use a 3 mm slicing disc.

I had some help from my youngest layering the dishes.

#turnips
#thanksgivingday
#cookingandcookbooks

Break time is over and turnips have about another 20 minutes.

I have started cooking the coconut milk for the Thai inspired red curry.

I have pulled up a bar stool chair so I can sit while I stir.

#letscook
#cooking
#Thanksgiving

I'v just added a few more seasonings and at this point I'm going to leave it alone. I'll spend a little bit of time letting it simmer but since this is going to be served in a couple of days I'll behave differently than normal.

It's hot but it's a kind of hot the sneeks up and punches you in the throat, once you had a bite.

#cooking
#Thanksgiving