You can't really mess up Mac & Cheese and will likely always have the ingredients on hand!

​Macadoo has always been my Mac n' Cheese fan and over the years I've made about as many different types as their are cheeses.  I always welcome his feedback and I think we've pretty much nailed it with this version.

Mac- aroni & Cheese

Ingredients

• 1 lb box of macaroni noodles - I prefer small (but not tiny) elbow noodles
• 1/2 stick of butter
• 1 Tablespoon of flour (any kind is fine)
• 1 cup of heavy cream
• 8 oz of shredded cheddar.  I prefer to shred my own or use thicker shreds like Tillamook.
• 4 oz (half block) of cream cheese softened and cubed
• 1/2 cup of grated parmesan 
• 2 teaspoons of dry mustard
• Salt and Pepper to taste.

Directions

• Preheat oven to 400°
• Cook macaroni al dente (subtract 2 minutes from suggested cooking time on box) and drain reserving pasta water.
• In a heavy skillet melt butter over medium heat and let it just begin to brown.
• Sprinkle flour over butter and gently stir to combine.
• Pour in heavy cream and stir well allowing to lightly simmer before lowering heat.
• Blend in all cheeses, stirring to combine.
• Add dry mustard, salt and pepper.
• Add noodles and stir well.
• The mixture shouldn't be too thick so add in a little pasta water if it is.
• Transfer to a greased casserole and bake in oven until top is bubbly and golden.

​Love,

When Daddy and I first started dating it was a bit of a shock to my system to eat dinner at his house.  Nana has always been a phenomenal cook, but for the longest time I was a fairly picky eater, I know such a shock.  Green beans aren't even an option for me and I didn't go near things like squash or butter beans, much less something called a purple hull pea!?

Thankfully they wore me down and I grew to love some of their southern staples. I have especially enjoyed adding Nana's Squash Casserole recipe to my collection.  In true Teresa fashion I have made some *very* slight modifications over the years.  I am including a photo of Nana's recipe that is printed in the St. Francis cookbook.  Nana worked at St. Francis as a pharmacist.

This is one of those dishes that isn't at all what you think it will be and is truly a crowd pleaser at the Holidays.  I am so glad I tried it all those years ago and I hope one day y'all will as well!

Squash Casserole

Ingredients

• 8 medium yellow squash sliced and then halved
• 1 yellow onion diced
• 1 can cream of chicken soup
• 2 cups of shredded sharp cheese - divided
• 1 1/2 cups of sour cream
• 1 stick of salted butter - divided
• 2 small boxes of stove top stuffing mix (chicken or herb flavor)
• Salt and Pepper to taste

Directions

• Preheat oven to 375°
• In a heavy skillet, melt 1/2 stick of butter and allow to almost brown
• Add in onion and squash and saute on medium-high heat until onion and squash are tender and begin to caramelize
• In a large bowl mix the sauteed vegetables, cream of chicken soup, 1 1/2 cups of cheese, sour cream and contents of one box of stuffing mix, stir gently to combine
• Spray a large casserole dish and pour in squash mixture
• Melt remaining butter and mix with contents of second box of stuffing
• Top squash mixture with buttery stuffing mix 
• Sprinkle remaining cheese on top
• Bake in oven for 30 minutes or until golden brown

​
​Love,

Savannah Red Rice is a traditional southern dish that some compare to red beans and rice.  I personally think they are VERY different but I also don't like RB&R. Savannah red rice is packed with bright smokey flavor and a touch of heat.  When I am not feeling well, this is one of the first things I crave as comfort food. This dish gets a bad rep in our home because there was a time in 2020 when I was very sick and it is literally all I ate.  Every.  Single.  Day.  Hopefully enough time has passed that this one can get some air time again.

Like most of my favorite recipes this is a version of another recipe that I liked but tweaked over the years to make it exactly what I wanted.  I first made a version from my beloved Mrs. Wilke's cookbook.  I didn't care for the addition of bacon and bell pepper so over time I got it to exactly how I like, and I have to say I think it's so much better. (gasps). My version is very similar to my Shrimp Etouffee that I also love to make.

Note: I always use Conecuh brand sausage when available because not only is it delicious, but this is a brand from Alabama that we love to support.

Savannah Red Rice
Serves 6-8 people and can easily be halved

Ingredients:

• 3 cups of cooked white rice
• 1 pack of Conecuh brand smoked sausage chopped into 1/2-1" slices.
• 1 large yellow onion diced
• 1/2 head of celery diced, leaves removed.
• 1 large can of crushed tomatoes
• 1 small can of tomato paste
• 1-2 Tablespoons of Frank's Red Hot Sauce
• 4 Tablespoons of butter
• 1 1/2 teaspoons of kosher salt
• 1/2 teaspoon of black pepper

Directions:

• Pre-heat oven to 375°
• Cook rice and set aside
• In a large, heavy skillet sauté sausage, onion and celery until celery is translucent
• To your pan add cooked rice, crushed tomatoes and tomato paste and stir
• Add salt, pepper and hot sauce stirring well
• Allow to simmer for 5 minutes and add in butter.  Stir well.
• Remove from heat and place in pre-heated oven.  If your skillet isn't oven safe, transfer to a casserole dish
• Bake for 30 minutes and then remove from oven and allow to cool.

This dish keeps well in the fridge for a few days, but doesn't freeze well sadly.

​Love,