Food, Family, Craziness

With Tyler's Momma, Pam

Pam, Me, Aunt Tammy, and Aunt Jan

Mom's Macaroni and Cheese

Green Bean Salad

I don't have tons of pictures from Thanksgiving Day. Though I didn't vocalize it, I definitely had hopes of showing off tons of pictures like this blog, or this one — didn't happen. Not only did I not take pictures of everything we ate, I also only got a few pictures of family and decorations. I think most of this was because our trip to visit family in Florence, SC was such a whirlwind of events.

Since both families are in the same town, we maneuvered back and forth between them. We visited with my parents on Wednesday afternoon, Thursday, Tyler and his brother went duck hunting, and we did a joint Thanksgiving meal with some extended family on Tyler's side. My parents were there as well. My mom brought her amazing macaroni and cheese, and I helped Tyler's mom make green bean salad, recipe via Jamie Deen. Both were amazing. Thursday night we had the annual Flower's family watching of Christmas Vacation. It's a pretty crazy time, but lots of fun. Friday we got to see my sister and parents, and Saturday we went to the Hicks family reunion. After all of this, we finally headed back home, to Charlotte. I'll post more about life in the country soon.

Family Heirloom Macaroni and Cheese

As silly as it sounds, this macaroni and cheese is kind of a family heirloom in the Turner clan. My Dad's mom made it and then taught my mother to make it after my parents got married. I love it. Seriously. The day after Thanksgiving, we had pizza for dinner. I only had one slice so I could have some macaroni and cheese on the side. My dad makes fun of how much I love it.

Turner Macaroni and Cheese

- 1 box large elbow macaroni (yes, size does matter)

- 4 cups shredded sharp cheddar cheese (buying the block and grating it yourself tastes better)

- Milk

- 1 egg

- Salt and Pepper 

1. Boil the box of macaroni in salted water until they are al dente. 

2. Spray a casserole dish with cooking spray. 

3. Create layers of noodles and cheese (3 layers of noodles, 3 of cheese). 

4. Make sure the top layer of cheese completely covers the noodles.

5. Mix the egg, salt, pepper, and one cup of milk, then pour over the macaroni and cheese.

6. Pour more milk into the casserole dish until you can see milk when you move aside the cheese on top with a spoon.

7. Bake at 350 for 45 minutes or until the cheese browns and the noodles are not sitting in milk.

8. Let cool and serve*.

*You can serve the mac and cheese immediately. However, I prefer 1-day-old mac and cheese. This year my mom made it on Wednesday, and it was perfect reheated on Thursday. I think the extra 24 hours gives all of the ingredients time to mix and mingle and taste amazing.