Heavenly Macaroni & Friendsgiving

I forgot to take a before picture!

Our Life Group started celebrating Friendsgiving last year and it has quickly become one of my favorite traditions. This year, we met at my friend Laura Beth’s house. Our group is made up of nine girls whom I absolutely treasure. We all signed up to bring something special and just like last year, it was a big hit!

We just wrapped up our study last week (If you haven’t read Fervent by Priscilla Shirer, I HIGHLY recommend it!) and we were ready to celebrate with a Thanksgiving feast! 

Friendsgiving Menu
Brenley: Squash Casserole
​Martha Jane: Chips and Dip
Ashleigh: Banana Pudding
Laura Beth: Ham
Madison: Sweet Potatoes
Kelly: Pecan Pie and Mema’s Biscuits
Sarah Kathryn: Macaroni and Cheese

Yep, you read that right. I was responsible for the macaroni and cheese. To me, the macaroni and cheese is the glue of all holiday suppers. If I failed, then the whole Friendsgiving Supper would crumble.

Ok, that may be a little dramatic. But, if you are from the south then you know that the macaroni and cheese really is a big deal!
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The pressure was on.

I decided to go with the recipe that has never failed me…the one out of the Wilson Hall cookbook. Don’t you love community cookbooks – you know that all of the recipes are tried and true. This recipe makes a creamy and dense macaroni that is just so good.  
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Shout out to Kelly Rowell for introducing me to this fail-proof macaroni and cheese recipe!

Ingredients:

• 1 (16 oz.) box elbow macaroni
• 2 (12 oz.) bars sharp cheddar cheese
• 2 cans Campbell’s Cheddar Cheese Soup
• 2 sticks margarine
• 2 cans (large) carnation milk
• salt and pepper to taste
• 2 eggs

Directions:

1. Cook macaroni according to directions on box.
2. While macaroni is cooking, combine the following in a large bowl: both bars of cheese (grated), eggs, soup, milk, salt and pepper, margarine, melted
3. Drain macaroni and stir into mixture.
4. Bake at 350 degrees for 45-50 minutes. Do not overcook – the macaroni will continue to cook once removed from the over because of its density.
5. Do not have cholesterol checked after eating!

Notes: This recipe makes one large lasagna pan. It can be dived into smaller dishes and frozen. When cooking frozen macaroni, put a few pats of margarine and some milk on top when you begin cooking to keep it from drying out.

Adapted from Dale L. Anderson’s recipe in the Wilson Hall School Cookbook
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Have a great Thanksgiving!
Sarah Kathryn Marlowe

Laura Beth's dog, Tucker, tended to us all night!