Thanksgiving can be a chaotic + overwhelming holiday. From all the visiting family and friends to cooking dishes everyone will enjoy — it’s a lot to manage. Thankfully, we’re here to help.
City Editors Jordan + Madeline are sharing recipes for their favorite side dishes to ease the stress a bit this holiday season.
Jordan’s Instant Pot Mac ‘n’ Cheese
- 16 oz. elbow macaroni
- 4 cups chicken broth
- 2 tbsp butter
- 1 tsp Frank’s Red Hot sauce
- 1 tsp garlic powder
- Pepper (to taste, but if you’re a stickler about measuring, use 1 tsp)
- Salt (to taste, but if you’re a stickler about measuring, use 1 tsp)
- 3 cups shredded cheese (I prefer a blend that includes jack, cheddar, queso, and asadero cheeses)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup milk
- 1/4 cup cream cheese
- Dump the noodles, broth, butter, hot sauce, and seasonings into your Instant Pot.
- Put the lid on + seal the release valve. Cook on high pressure for 5 minutes + quick release the pressure.
- Add the milk + cream cheese, then add the shredded cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Add more seasonings until it’s as tasty as you’d like.
Madeline’s Cream Cheese Crescent Rolls
- 4 oz. cream cheese, room temperature
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1 package crescent rolls
- Preheat oven to 360°.
- Combine cream cheese with sugar + cinnamon. Set aside.
- Place crescent triangles on work surface + add cream cheese filling to short side of each triangle (~1 tbsp each).
- Roll towards point of triangle. Instead of curving points, leave crescent roll linear (this will help in the baking process).
- Place equally spaced on a parchment-lined or nonstick baking sheet.
- Bake ~15 minutes until golden brown.