Happy Thanksgiving week!
I’m very much looking forward to relaxing time with Will’s and my family this week. I’m planning to bake my grandmother’s famous pimento cheese mac and cheese for both family meals. My husband and I are cheese lovers, so we would consider this dish a staple in our house. Some nights we pair it with a side salad as our dinner. I’ll include the recipe below in case you need something last minute to add to your Thanksgiving menu.
I think we can all agree Thanksgiving is a time for pulling out the most comfy clothes. I still like to dress up a little while visiting with family, but comfort is my top priority (especially with the possibility of eating two servings of mac and cheese!).
I received this oversized shearling vest in the mail on Friday. Once I tried it on, I immediately thought how great it would be for Thanksgiving! With the hemline hitting just above the knee, it creates a lengthened look. Plus, it doesn’t hurt that it hides the mid section :). For the complete look I paired the vest with a mock neck sweater, strechy skinny jeans, and booties.
Style tip: For an even more comfortable outfit, swap the jeans for leggings and sweater for a tunic.
Once you finish your Thanksgiving with friends and family, be sure to check back here for Black Friday deals! I’ll be sharing my favorites that are on sale, plus several holiday gift ideas.
I hope you all have a wonderful week!
SHOP THE POST:
Prize-Winning Mac & Cheese from Grandmom
1. Preheat oven to 350
2. 2 cups uncooked elbow macaroni – cook according to package instructions. Drain, rinse in cold water, drain again, let cool.
3. – Mix together:
*1 can cream of mushroom soup
*1 cup mayo
*1/2 – 3/4 teaspoon dry mustard
*1 small can chopped pimentos
*1 lb. extra sharp cheddar cheese, grated.
*Add macaroni & stir well
4. Spray 9 x 13″ glass dish with non-stick spray. Pour mac mixture into dish.
5. Crush about 1/2 tube of Ritz crackers. Sprinkle crumbs over mac mixture & dot with butter.
6. Bake covered with foil 30min. @ 350. Uncover and bake about 15 more min. or until brown.
Grandmom’s note: Nice to make day ahead. Leave cracker crumbs & butter dots off. Refrigerate overnight. Add crumbs & butter dots just before baking.