Thanksgiving was so amazing, I’d love to do it over and over! Have I mentioned that I can cook? Hell yeahya– I CAN COOK. I’m gettin’ good in my old age. I thought that I’d quit my southern cooking when I left the South. But it seems that the love of casseroles, sweet tea, breading, and fried goodness is INBRED, Y’all. You can take the Momma out of the South, but you can’t take the South out of the Momma. Period. So, with that said, here’s some Turkey Day, Stepherz way:

This would be the Pumkin Pie. It was cooling on the counter while I was off in another room doing something. When I came back into the kitchen, my sweet Bella had pulled up the kitchen stool and a fork and taken about 7 bites out of the top, sides, and middle of the pie. Little Stinker!

Of course, no Thanksgiving is complete without greenbean and mac-n-cheese casseroles. This is the MOST delicious mac-n-cheese casserole I’ve ever had, and I’ve tried MANY recipes. It’s really easy too– give it a try for Christmas, you’re family will LOVE it!

Stepherz’ Southern Mac-N-Cheese Casserole:

Makes 6 servings (I double that for our family because I LOVE leftovers!)

2 Tablespoons butter, 2 tablespoons flour, 1 cup chicken broth, 1/2 cup cream, 2 1/2 cups shredded colby cheese, 2 1/2 cups uncooked elbow mac noodles, 1 tsp. salt, 1 row Ritz butter crackers.

1. In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
2. Heat the broth.
3. Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
4. Add a little cream, watching for the desired consistency.
5. Bring 4 cups water to a boil in a seperate pot; add salt and pasta.
6. In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
7. Cook the pasta until al dente; strain and combine with the cheese sauce.
8. Pour the mix into a casserole, sprinkle crumbled crackers on top, and bake uncovered in a preheated oven set to 350°F for about 40 minutes.
9. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
10. Remove and let stand for 10 minutes before serving. Enjoy!

We also made mashed taters with gravy, honey glazed ham, cranberry sauce, and stuffing to go with the greenbean and mac-n-cheese casseroles. We’re still eating on the leftovers, which no one seems to mind because it’s so delish.

Of course, no Thankgiving meal is complete without a kiss. Look at that chubby, fluffy cheek! Could you resist kissing it!? It’s better than any calorie packed holiday dessert!

“Heyyyy! Quit with the kisses, y’all. I’m trying to eat here.”

And, lastly, you can’t call Thanksgiving done in our house until you stick out your tummy and compete in the Full Belly Contest. I think Austin and I tied this year!

How was YOUR Turkey Day!?