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
Ingredients:
- 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
Instructions:
- 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.
Try something different from pumpkin pie for dessert this year.
Photo by SACtoday staff
Madeline’s Cream Cheese Crescent Rolls
Ingredients:
- 4 oz. cream cheese, room temperature
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1 package crescent rolls
Instructions:
- 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.