It is hard to not start dreaming about Thanksgiving as soon as November starts. All the ads for holiday treats. Those special dishes that seem to only be made the last couple of months of the year.
Many will think of sugary treats when they think of the holiday season but I am a savory kind of girl. Don't misunderstand - the cookies, fudge, brownies, etc are delicious. But my holiday dreams include macaroni & cheese, green bean casserole, sweet potato casserole, cornbread dressing, and ham. Yes, I said ham. My unpopular opinion -- I'm not a big fan of turkey. Turkey is basically chicken (which I have all year) and is usually dry.
Well, after weeks of grocery store ads & commercials, I caved and made a mini Thanksgiving.
Pork roast, mac & cheese, and green bean casserole.
For the roast, I kept it simple and let the slow cooker do the work. I am a big fan of slow cooker liners to keep clean up simple. Set the roast in the liner and begin to season. Salt & pepper all over. Flip to fat side up. Garlic powder, onion powder, mustard powder, and paprika. I did not add any liquids. I cooked with the fat side up so it would baste itself as it cooked.
Cook on high for 3 hours or low for 6. A meat thermometer will help you know when it is done but not overcooked. When done, let rest for 15 min before cutting.
The hardest part of cooking is timing everything to be ready at the same time. Otherwise, something is cold by the time it is all ready to eat. Luckily, green bean casserole and mac & cheese both cook at 350 for 30-35 minutes. About an hour before the roast is done, start preparing the side dishes. Start a stockpot of water for the macaroni.
While the water is coming to a boil, I start prepping the green bean casserole. I use the recipe from the french fried onions. As you will learn as I post more & more, I rarely follow a recipe exactly. I will substitute based on preference or what is on hand. I will toss in more seasoning depending on what sounds good at the time. Or I will combine recipes by tweaking multiple recipes into one.
Green bean casserole --- 2 cans of cut green beans, one can cream of mushroom, half & half, seasoning, and french fried onions. Seasonings can include salt, pepper, onion powder, garlic powder, mustard powder. The original recipe calls for milk but I think half & half adds richness. (and I usually have it on hand)
Start with combining the soup and half & half. Whisk until mostly smooth. A few lumps will not impact the final dish. Add seasonings and stir. Add in two cans of beans (drained). Top with a cup of french fried onions. (They will crisp on top before you stir them in later.) Set aside until mac & cheese is ready for the oven. It will cook at 350 for 35 min. Stir to mix in fried onions. Top with another cup of fried onions & cook for 5-10 more minutes to brown the topping.
Cook macaroni per package directions. Drain. Prepare the filling.
My unpopular opinion: I prefer my mac & cheese to be layered and not start with a roux/cream sauce.
Mac & cheese filling: one 12 oz can evaporated milk, salt & pepper, 3 eggs, and 1/2 cup of half & half. Whisk together. Optional: a dash of hot sauce or cayenne (to taste), paprika, mustard powder, onion powder, garlic powder, or even nutmeg. I added some onion powder, garlic powder, and mustard powder.
Time to assemble! Make sure to grease the bottom of a glass 9x13 pan. You could use Pam or similar spray but I prefer a tablespoon or two of oil and spread with a pastry brush. Pam tends to leave a weird film on my cookware that I don't like. You can also coat with butter.
After the pan is greased, it is time to layer it up. Pour in about half of the macaroni, top with about half a stick of butter sliced into thin tabs spread out evenly. Next layer with 8 oz thinly shredded cheddar and sprinkle with some parmesan and some salt & pepper. Now repeat the layer - macaroni, butter, shredded cheese, parmesan, and salt & pepper. Time to slowly pour the filling all over the macaroni. Cook at 350 for 35 minutes. For color, you can top with a light sprinkle of paprika.
Time to eat! While the green bean casserole is back in the oven for the topping, I slice up the roast. I enjoy the roast as is but feel free to add some bbq sauce. You could even use the drippings to make a gravy. If I was having rice or mashed potatoes with it then I would have been more inclined to make a gravy but I kept it simple this time.
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