With Thanksgiving just over a week away, we’ll be offered an opportunity to stop and reflect on all the things the we each have to be grateful for. Families with gather around the table and share in the tradition of each person telling something they are grateful for. Big things usually top the list – family, health, etc. But this year, I’m encouraging you to think a bit deeper about those things. Obviously, we all should be thankful for those, but there are lots of other things we need to be thankful for as well – things you may not have ever thought about.
This year, I want you to be thankful for the crazy crowds at the grocery store. Just being in that store means you were able to afford to provide your family with a thanksgiving meal no matter the size or grandeur. You should be thankful for the terrible traffic on the way to visit family. It means you have the opportunity to safely transport your family to visit loved ones. I want you to be thankful for HAVING to spend time with your extended family. While many, quite often, view this as an unpleasant chore, there will be many empty places at Thanksgiving tables this year with the others at that very table longing for it to be filled. And last, but not least, I want you to be thankful for all those dirty dishes. They are proof that you were able to share in a delicious meal and quality time with your family. It so easy to get caught up in the negative things around this time of year, but a slight shift in perspective might show you that those things are just as important because of what they mean. Happy Thanksgiving, y’all!
These super easy and delicious Pimento Mac and Cheese Squares are a fun way to put a little something different on the table this year. It’s got all the great flavor of baked macaroni and cheese and the pimento just gives it a little kick of flavor that puts it over the top. And if “squares” aren’t your thing, this dish will spoon out just like baked mac and cheese if you choose to serve it that way. Enjoy!
Pimento Mac and Cheese Squares
- 2 cups elbow macaroni
- 2 chicken bullion cubes crushed
- 1 3/4 cups milk
- 3 eggs
- 1 (8-ounce) package shredded sharp cheddar cheese (about 2 cups)
- 2 tablespoons chopped pimento, drained
- Preheat the oven to 350° F. Lightly spray an 8x8-inch baking dish with nonstick cooking spray. Cook the macaroni to just al dente then drain.
- In a medium bowl, crush the bullion cubes with a fork or between two spoons. Add the milk and eggs and whisk until well combined. Set aside 1/2 cup of the cheddar cheese for the topping. Stir in the remaining cheese, pimento, and drained macaroni and stir until well combined. Pour into the prepared baking dish and top with the reserved cheese. Baked uncovered for 25 to 30 minutes or until the liquid is absorbed and the middle is set. Allow to cool for about 10 minutes before slicing into squares. Serve immediately.