If you like your cheese drippy, want to make steak, and try some pie, these recipes will solve all your cravings for comforting holiday foods. No matter what foods you like to eat during holiday celebrations, try out these classic and homey recipes for a delicious and cozy three-course meal.
Mac and Cheese: The Appetizer
Roxane’s Sister’s Recipe
Ingredients
- 1 lb. cavatappi or elbow pasta
- 16 ounces (1 lb) of mozzarella cheese
- 16 ounces (1 lb) of Colby jack cheese
- 8 ounces (1/2 lb) of cheddar cheese
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 Tablespoons of butter
- 3 Tablespoons of flour
- 1 can Carnation Evaporated Milk
- 2 cups heavy cream (little carton)
- 1 Tablespoon Dijon mustard
- Baking dish
Directions
1.Grate all your cheese and combine all 3 shredded cheeses in a bowl. Set aside. Combine your garlic powder, smoked paprika, salt, and pepper in a small bowl.
3.Boil pasta (don’t let it get too soft) drain it and set to the side. Melt butter in a large skillet over medium heat. Once melted, add half of the season mixture and flour. Stir until the mixture becomes paste-like, about 3-5 minutes.
5.Add the evaporated milk and whisk until thick. Add heavy cream and the rest of the seasoning mixture and mix until combined. Whisk in Dijon mustard until thick.
8.Preheat oven to 350 degrees
9.Slowly add in half the grated cheese (do it by handfuls) and let it melt before adding more. DON’T USE ALL OF YOUR SHREDDED CHEESE, JUST HALF
10.Add all your pasta into the pan. Stir in pasta until coated with cheese sauce.
- Layer your shredded cheese and pasta on top of one another. Repeat until all cheese and pasta is used.
15.Bake in preheated oven until cheese is melted for about 25-30 min
- Finish by broiling until the top is crisped, about 3 min.
New York Strip Steak: The Main Course
Ingredients
- NY Strip Steak | weight of your choice
- Salt & Pepper
- Butter
- Garlic
- Rosemary Stems
- Cast Iron or Stainless Steel Skillet
Directions
- Set out your steak for at least 20-30 mins before cooking to allow time for the meat to come closer to room temperature
- Pat dry then heavily salt and add pepper
- Heat your skillet to medium high and add a high smoke point oil
- Once your oil starts to shimmer gently lay down the steak on its fat cap to render for 2 mins
- Flip steak on its side and allow it to sear for 4 mins
- Flip again and wait another 4 minutes
- Turn off the heat and add butter, garlic, and rosemary stems
- Begin to butter baste your steak by tilting the pan and spooning butter over top the steak. Repeat for a minute
- Flip the steak and baste the other side
- Finally after basting the steak, place on a wire rack or cutting board to rest for 10 mins.
- Cut and slice the steak and add finishing salt on top to enjoy!
Sweet Potato Pie: The Dessert
It’s a flagrant, flavorful, and unique holiday staple. For the best vibrant, zesty, and buttery pie, this recipe will brighten up your kitchen during the winter season.
Ingredients
- A premade pie tin *encouraging Marie Callender’s (I always use a pre-made crust because it’s more convenient for me, but feel free to make your own crust!)
- 4 Sweet Potatoes
- Butter
- Sweetened Condensed Milk
- Cinnamon
- Nutmeg
- Eggs
- Salt
- Vanilla Extract
Directions
- Preheat your oven to 350°F. Gather your sweet potatoes and pierce holes around the potatoes with a fork.
- Slice the potatoes in half and scoop the flesh of the potatoes into a large bowl. Add the butter. Using an electric mixer, blend the sweet potatoes and butter until well combined.
- Add the sweetened condensed milk, cinnamon, nutmeg, eggs, salt, and vanilla extract. Mix everything until well combined. The consistency should be smooth and thick.
- Pour the filling into your prepared pie tin.
- Place the pie onto a baking sheet for 40 to 45 minutes in the preheated oven.
- Take the pie out of the oven. The pie filling should be somewhat-jiggly on the inside, but not too dense.
Sweet Advice: Using sweetened condensed milk is the secret ingredient to a perfect creamy filling. In comparison to utilizing sugar, the condensed milk adds a smoother and richer flavor to the pie. For the best consistency, use sweetened condensed milk!
