From Marisa: Despite my very public obsession with going out to eat and finding new restaurants, I actually love to cook! It is a rare occurrence in my house though, except during the holidays. These are two of my favorite recipes:
Patti Labelle’s Mac and Cheese aka The 8 Cheese Mac & Cheese!
- 1/2 stick butter, cubed, plus more for greasing
- 2 tablespoons sea salt
- 1 tablespoon vegetable oil
- 1 pound elbow noodles
- 1 stick unsalted butter, melted
- 3 large eggs, whisked
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup shredded mild Cheddar
- 1/2 cup shredded sharp Cheddar
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded mozzarella
- 1/2 cup shredded muenster cheese
- 1/2 cup shredded pepper Jack cheese
- 1/2 cup shredded provolone
- 1/2 cup processed cheese product, such as Velveeta, cubed
- 1 cup cream
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Bring a large stockpot of water to a boil with the sea salt and oil. Add the noodles and cook for 7 minutes. Drain and cool the pasta.
- Place the cooked noodles in a large bowl. Pour the melted butter over the pasta. Add 1/4 teaspoon of the pepper and 1/4 teaspoon of the seasoned salt and mix well, then add the eggs. Add the mild Cheddar, sharp Cheddar, Monterey Jack, mozzarella, muenster, pepper Jack and provolone, and mix thoroughly. Make sure the cheese is evenly mixed into the noodles. Transfer the noodles to the prepared casserole dish.
- Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.
via Cooking Channel
The BEST Cranberry Sauce
- 1 Package (12 ounces) fresh cranberries
- 1/2 Cup packed light brown sugar
- 1/2 Cup maple syrup, preferably Grade B
- 2 Packages of Driscoll’s Raspberries
- Grated zest of 1 large orange
- Place cranberries, brown sugar & maple syrup into a medium saucepan. Bring to a boil over medium-high heat stirring often.
- Reduce heat to medium, continue cooking at a brisk simmer, while stirring often, about 10 minutes or until most cranberries have burst and juices are syrupy.
- Remove from heat. Stir in orange zest.
- Allow mixture to cool, stir in raspberries gently before serving.
I brought this into work and Preston said it was the best Cranberry Sauce he’s ever had! Tag me if you make it – I’d love to know what your friends and family think! @MarisaMagnatta