Roasted Root Vegetables
This easy side dish will be a sleeper hit on your Thanksgiving table. The medley of roasted sweet potatoes and humble root veggies looks unassuming, but it’s incredibly flavorful, drizzled with an infused sage oil and topped with crispy sage leaves.

This oven roasted root vegetables recipe elevates humble carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish. I know these unassuming vegetables might not be the first ones you reach for at the farmers market or grocery store, but there are so many reasons to cook them. They’re nutritious and affordable. They’re colorful, and–best of all–they’re delicious.
In this roasted root vegetables recipe, I chop them into big chunks and toss them with olive oil, salt, pepper, and lots of fresh herbs. Then, I roast them until they’re tender and caramelized. When they come out of the oven, I drizzle them with a fragrant sage oil, which makes their rich, earthy flavor that much richer and that much earthier. And, as a final finishing touch, I sprinkle them with fried sage leaves, which offer a great crispy contrast to the tender roasted veg. You might not imagine yourself going back for a second helping of roasted root vegetables at a holiday dinner, but try this recipe, and I promise that you will.

 

Roasted Root Vegetables Recipe Ingredients
Here’s what you’ll need to make this roasted root vegetables recipe:

• Root vegetables, of course! I use red beets, golden beets, carrots, parsnips, sweet potatoes, and turnips. They fill this simple side dish with bold color and sweet, earthy, bitter, and nutty flavors.
• Extra-virgin olive oil – You’ll toss some with the veggies to help them become brown and tender in the oven and use more to make the infused sage oil.
• Fresh herbs – I roast the vegetables with chopped rosemary, sage, and thyme. I crisp up more whole sage leaves to use as a garnish on the final dish.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.



Roasted Root Vegetables Recipe Tips

• To peel or not to peel? It’s up to you! I haven’t indicated whether or not to peel the vegetables in the recipe below, because I think it’s a matter of personal preference. When I make this recipe, I typically peel the beets but leave the skins on the other root veggies, making sure to scrub them well before roasting. If you prefer, you can peel more or all of the vegetables. The recipe will come out great no matter what.
• Group the veggies strategically. The roasted vegetables are ready when their middles are tender and their outsides are nicely browned. But different types vegetables won’t all get to this point at the same time. For this reason, I recommend using two baking sheets in this recipe and grouping vegetables with similar cooking times together. Place the beets and carrots on one baking sheet and the sweet potatoes, parsnips, and turnips on the other. Start checking the vegetables after 25 minutes. You’ll likely take the pan with the sweet potatoes out of the oven well before you remove the one with the beets.
• Don’t crowd the veggies. Another benefit of using two baking sheets is that you’ll have plenty of room to spread out the veggies. If they’re crammed together, they’ll steam in the oven, softening without browning. For the best browning (aka the best flavor!), make sure to arrange the vegetables in a single layer on each pan.
• Get ahead. I recommend roasting the root vegetables on the day you plan to serve them, but they’re delicious warm or at room temp, so feel free to bake them off a few hours before your meal. Drizzle them with the sage oil and top them with the crispy sage leaves just before serving.

How to Serve Roasted Root Vegetables
​I developed this roasted veggies recipe with holidays like Thanksgiving and Christmas in mind, but this healthy side dish would be at home at any fall or winter meal. Pair it with your favorite protein for a satisfying weeknight dinner, or serve it alongside mushroom polenta, stuffed shells, or butternut squash risotto for a comforting weekend feast.

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Traditional Baked Sweet Potato
Good Thanksgiving recipes don’t have to be complicated!
With crispy skins and smooth, sweet flesh, these easy baked sweet potatoes would be a delicious addition to your Thanksgiving menu.
​

How to Bake Sweet Potatoes
​For a long time, I thought I didn’t like sweet potatoes. When I was growing up, I only ever had them in casserole form, smothered in marshmallows and brown sugar. Turns out, I love sweet potatoes, but I have to prepare them the right way! I like mine puffy, with caramelized edges and a crispy skin. Here’s how I make them:

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
2. Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
3. Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.

The most important thing to note here is that I DON’T wrap them in foil. 

If you do, the sweet potato flesh will still cook, but the skin will be very moist and almost slimy. In order to get delectable, puffed up crispy skin and caramelization on the outside of each baked potato, place them onto the baking sheet bare!
If you’re in a hurry, you can also roast sweet potato halves for 30 minutes. Slice the potatoes in half lengthwise, rub them with olive oil, sprinkle with salt and pepper, and cook cut-side up until lightly browned and tender.


Oven Baked Sweet Potato RecipesOf course, a perfect baked sweet potato with butter, salt, pepper, and a sprinkle of chives is great, but your options for baked sweet potato recipes don’t end there. To make one into a full meal, I like to stuff it with a flavorful veggie filling and a yummy sauce. Find my 4 favorite fillings for stuffed sweet potatoes here, or click the picture below.
If you’re serving your oven baked sweet potatoes as a side dish, pair them with your favorite protein or vegetarian chili. For a topping, stick to butter, Greek yogurt, or sour cream, or try adding a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, guacamole, or a drizzle of tahini sauce.
If you have leftover baked sweet potatoes, save the soft flesh for another recipe. I blend it into the frosting of my vegan chocolate cake, transform it into a luscious Alfredo sauce, use it to bind quesadillas, or mix it into hummus!
Do you have any favorite baked sweet potato recipes? Let me know in the comments!

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​Mashed Sweet Potatoes
No matter who you're serving, these mashed sweet potatoes are guaranteed to be a hit! They're smooth, creamy, and full of sweet and savory flavor.

​Mashed Sweet Potatoes Recipe IngredientsMy favorite thing about this recipe is that it really lets the sweet potatoes shine. Unlike in a sweet potato casserole or some other mashed sweet potatoes recipes, you won’t find any marshmallows, brown sugar, or maple syrup here. The sweetness comes from the potatoes themselves. Then, these ingredients add richness and depth of flavor:

• Olive oil or melted butter – Take your pick! I love the fruity olive oil in this mash, and it makes the recipe vegan and dairy-free. But if you prefer butter, its rich flavor is delicious here too.
• Milk – I use almond milk because it’s what I keep on hand, but regular milk or another type of plant-based milk would work as well.
• Rosemary – Rosemary and sweet potatoes are one of my favorite cold weather flavor combinations! The fresh herbs make this mash cozy, aromatic, and complex.
• Garlic – For sharp, savory depth of flavor.
• Ground ginger – It adds subtle warmth.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


How to Make Mashed Sweet PotatoesLike in my mashed cauliflower recipe, I don’t actually mash the sweet potatoes here. Instead, I puree them in a food processor to achieve a super smooth, creamy texture. If your desired consistency is chunkier, feel free to use a potato masher instead, but I adore this method:
First, bake the potatoes. When I make traditional mashed potatoes, I boil the potatoes in a large pot (or cook them in the Instant Pot). But when I’m working with sweet potatoes, I bake them. It concentrates their natural sweetness and makes their flesh smooth and creamy…perfect for mashed sweet potatoes! Wash the potatoes, and poke a few holes in them with a fork. Place them on a foil-lined baking sheet and bake at 425°F for 60 minutes, or until tender. You should be able to easily pierce them with a fork.


Next, blend! When the potatoes are cool enough to handle, peel away their skins. Transfer the cooked flesh to a food processor, along with the butter or oil, rosemary, garlic, ginger, salt, and pepper. Pour in the milk, and process until the mixture is creamy. Season to taste.
Finally, eat. Serve the mashed sweet potatoes hot, topped with a sprinkle of fresh parsley or thyme, a pat of butter, and salt and pepper. Enjoy!
These mashed sweet potatoes keep well in an airtight container in the refrigerator for up to 3 days. Pop them in the microwave to reheat!

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Cauliflower Mashed Potatoes
If you’re a fan of creamy mashed potatoes, you’ll love this recipe! You can’t taste the cauliflower, but it makes these mashed potatoes extra fluffy, smooth, and light.

​How to Make Cauliflower Mashed PotatoesWe only used 7 ingredients in this cauliflower mashed potatoes recipe: garlic, potatoes, cauliflower, olive oil, salt, pepper, and rosemary.  We ended up making some of the smoothest, lightest clouds of mashed potatoes ever. In spite of the lack of “butter lake,” I’m officially a convert. Here’s what we did:

1. Start by roasting the garlic. I roasted 4 cloves in a 350-degree oven for 15 minutes, until they became browned, soft, and fragrant.
2. Meanwhile, bring a large pot of salted water to a boil, and boil the potatoes and cauliflower until they become fork-tender, about 15 minutes for the cauliflower and 25 for the potatoes.
3. Add the boiled cauliflower to a food processor with the roasted garlic, olive oil, minced rosemary, salt, and pepper, and blend until smooth.
4. When the potatoes are tender, remove their skins and mash them with a potato masher or ricer. Fold the cauliflower mixture into the potatoes until everything’s smooth and fully combined. You might need to add some of the starchy potato water to loosen things up.
5. Season to taste and enjoy!

What to Serve with Cauliflower Mashed PotatoesThis mashed cauliflower is an excellent addition to a holiday spread. Here are some of our favorite fall and winter dishes to pair with it:

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Instant Pot Mashed Potatoes
These Instant Pot mashed potatoes are rich, buttery, smooth, and creamy.
​ Made with just 5 ingredients, they're such an easy, delicious side dish.

​Instant Pot Mashed Potatoes Recipe IngredientsHere’s what you’ll need to make this Instant Pot mashed potatoes recipe:

• Potatoes, of course! I recommend using Yukon Gold potatoes, or a similar variety of yellow potatoes, for this recipe. They give the mash a pretty golden color, a rich buttery flavor, and a delicious creamy texture.
• Water – You’ll use it to cook the potatoes in the Instant Pot. Then, in lieu of sour cream or cream cheese, you’ll mix some of that starchy, salty cooking water into the mashed potatoes to create their light, smooth texture.
• Garlic – It adds a subtle savory bite.
• Extra-virgin olive oil and butter – They make the potatoes flavorful, buttery, and rich. Find a vegan option in the recipe below!
• Chives – For a fresh, oniony garnish.
• And sea salt and freshly ground black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


How to Make Mashed Potatoes in the Instant PotThis recipe is so easy to make! Here’s how it goes:
First, prep the potatoes. Scrub them, peel them, and cut them into large chunks. Aim to cut the potatoes to roughly the same size so that they cook evenly in the Instant Pot.


Pile the chopped potatoes into the Instant Pot…


…pour in water to cover, and stir in 2 teaspoons of salt.
Then, cook! Secure the lid on the Instant Pot and set the steam release handle or switch to the sealing position. Pressure cook on High Pressure for 12 minutes. Quick release the pressure and remove the lid.
Important: Make sure to reserve 3/4 cup of the cooking water before you drain the potatoes!


Drain the potatoes…


…return them to the pot, and mash! Add the garlic, olive oil, butter, and remaining salt and continue mashing to fully incorporate them with the potatoes.


Finally, add the cooking water. Fold in 1/4 cup at a time until the mash is smooth and creamy. Season to taste with salt and pepper, and serve!


Instant Pot Mashed Potatoes Serving SuggestionsThese Instant Pot mashed potatoes would be a great side dish for any fall or winter meal, but I think they’re especially perfect for Thanksgiving. Cooking them in the Instant Pot clears up some space on the stove for your sautéed Brussels sprouts, cranberry sauce, or whatever other Thanksgiving side dishes you might be making. And if you can’t get to the potatoes right away, they can hang out on the Instant Pot’s Keep Warm setting until you can. How handy is that?!
When you’re ready to serve, top them off with fresh chives, black pepper, and a big pat of butter (or vegan butter). They’d also be fantastic with a ladle of my mushroom gravy.
If you have leftovers, store them in the fridge for up to 3 days. They reheat surprisingly well in the microwave. Enjoy!

Roasted Garlic Mashed Potatoes
I make these creamy mashed potatoes without any sour cream or butter! They get their luscious texture and rich flavor from olive oil, roasted garlic, and a good splash of starchy potato cooking water.

Garlic Mashed Potatoes Recipe IngredientsThe best mashed potatoes only require a few simple ingredients:

• Potatoes – My first picks are Yukon gold or German butterball potatoes. Unlike russet potatoes, they have a rich golden color, and they make for super creamy mashed potatoes.
• Roasted garlic – The secret ingredient! I mix in a whole head of roasted garlic to pack these guys with flavor.
• Olive oil – I love the rich taste of olive oil in this recipe, and, along with starchy potato cooking water, it makes these garlic mashed potatoes just as creamy as any I’ve had with butter, milk, or sour cream.
• Salt and pepper – Absolute essentials! For optimum flavor, I salt the potato cooking water as well as mixing salt and pepper into the mashed potatoes.
• Toppings – Top your potatoes however you like! My favorite way to eat them is with a sprinkle of chives, minced fresh rosemary, and a pat of butter.

How to Make Mashed PotatoesFirst, roast the garlic in a 350-degree oven until the cloves are deeply brown and tender. This could take up to 60 minutes! Tip: You can easily do this step ahead of time. Wrapped in foil, the roasted garlic will keep for 3 days in the fridge.
Then, peel the potatoes. If you love creamy mashed potatoes, peeling is a must. Once they’re peeled, there’s no need to cut the potatoes before cooking. Just put them in a large pot, and cover them with 1 inch of cold water.
Next, boil them. Add a teaspoon of salt to the pot, and boil until the potatoes are tender. Before you drain the potatoes, don’t forget to reserve 1 cup of the starchy cooking water.


Then, it’s time to mash! For the best creamy texture, I rice the potatoes first. Then, I use a regular potato masher to break up any chunks. If you don’t have a potato ricer, that’s ok! Just be sure to mash them thoroughly.


Finally, fold everything together. Remove the tender garlic cloves from their paper and mash them into a paste with a fork or small masher. Fold the garlic into the potatoes, along with olive oil, reserved potato cooking water, salt, and pepper. Season to taste and add more cooking water, as needed, to reach your desired consistency.
Top with your favorite fixings, and enjoy!


​

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The standard for mashed potatoes is high in our house. See, Jack grew up eating his Uncle Billy’s perfect mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter, (lots of) sour cream, and topped with “butter lake,” as Jack lovingly refers to it. I’ve made mashed potato recipes before, but always with a twist like cauliflower or kale. This year, I stepped up to take on the challenge of making a delicious, classic homemade mashed potato recipe.
This mashed potato recipe is not quite the same as his Uncle Billy’s, so I didn’t know what Jack would think. Instead of dairy, olive oil and starchy potato cooking water give these potatoes an amazing creamy texture, and roasted garlic fills them with rich, nutty depth of flavor. I thought they were delicious, but the real test came when we sat down to eat.
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 Jack’s verdict? “These mashed potatoes are SO good!”


Garlic Mashed Potatoes Recipe IngredientsThe best mashed potatoes only require a few simple ingredients:

• Potatoes – My first picks are Yukon gold or German butterball potatoes. Unlike russet potatoes, they have a rich golden color, and they make for super creamy mashed potatoes.
• Roasted garlic – The secret ingredient! I mix in a whole head of roasted garlic to pack these guys with flavor.
• Olive oil – I love the rich taste of olive oil in this recipe, and, along with starchy potato cooking water, it makes these garlic mashed potatoes just as creamy as any I’ve had with butter, milk, or sour cream.
• Salt and pepper – Absolute essentials! For optimum flavor, I salt the potato cooking water as well as mixing salt and pepper into the mashed potatoes.
• Toppings – Top your potatoes however you like! My favorite way to eat them is with a sprinkle of chives, minced fresh rosemary, and a pat of butter.

How to Make Mashed PotatoesFirst, roast the garlic in a 350-degree oven until the cloves are deeply brown and tender. This could take up to 60 minutes! Tip: You can easily do this step ahead of time. Wrapped in foil, the roasted garlic will keep for 3 days in the fridge.
Then, peel the potatoes. If you love creamy mashed potatoes, peeling is a must. Once they’re peeled, there’s no need to cut the potatoes before cooking. Just put them in a large pot, and cover them with 1 inch of cold water.
Next, boil them. Add a teaspoon of salt to the pot, and boil until the potatoes are tender. Before you drain the potatoes, don’t forget to reserve 1 cup of the starchy cooking water.


Then, it’s time to mash! For the best creamy texture, I rice the potatoes first. Then, I use a regular potato masher to break up any chunks. If you don’t have a potato ricer, that’s ok! Just be sure to mash them thoroughly.


Finally, fold everything together. Remove the tender garlic cloves from their paper and mash them into a paste with a fork or small masher. Fold the garlic into the potatoes, along with olive oil, reserved potato cooking water, salt, and pepper. Season to taste and add more cooking water, as needed, to reach your desired consistency.
Top with your favorite fixings, and enjoy!
​


Roasted Garlic Mashed PotatoesPrep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves 4 to 6

Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.IngredientsRoasted Garlic*

• 1 whole garlic bulb
• Extra virgin olive oil, for drizzling
• Sea salt

Mashed Potatoes

• 2 pounds Yukon gold or butterball potatoes, peeled
• 2 teaspoons sea salt, divided
• ⅓ cup extra-virgin olive oil
• Freshly ground black pepper
• Butter, optional for serving
• Chopped chives and/or rosemary, optional for sprinkling

Instructions

• Preheat the oven to 350°F.
• Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
• Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
• Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.

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What are your family’s Thanksgiving traditions? We always have a turkey, of course, along with green beans, mashed potatoes, and sweet potatoes. Oh, and there’s always Jello (and not for dessert… it’s “dinner Jello”). But my favorite part is the stuffing. I’m a huge fan of traditional versions made with crusty bread, but this year, I’m changing things up by adding this lightly spicy poblano cornbread stuffing to our Thanksgiving table.



What’s in This Cornbread Stuffing Recipe?
This homemade cornbread stuffing is a delicious mix of classic stuffing ingredients plus a few extras for a spicy twist:

• Onions, celery, carrots & sage are the aromatic base. They add traditional flavor to this unconventional cornbread stuffing recipe.
• Poblano peppers spice it up.
• Scallions, cilantro, and Mexican oregano are my Southwestern accents, playing off the heat of the peppers.
• White wine makes it deliciously tangy.
• Corn kernels add crunch and sweet pops of flavor.
• Melted butter makes it rich & moist.
• Dried currants dot it with sweet, chewy bites.
• Thinly sliced kale adds pretty flecks of green and extra nutrients.
• And maple syrup combines with the peppers to make it delectably sweet & spicy.

Homemade Cornbread Stuffing TipsI’ve tested this recipe through and through. In my opinion, these three steps lead to the ultimate cornbread dressing success:

• Prep in advance.   Thanksgiving day is always hectic around here, and it’s a bit of an extra step to have to make the cornbread. To make things easy, I like to bake it a day or two in advance. (And it’s ok if you sample a piece). In a pinch, store bought cornbread will work too.
• Spice to your level.   As always when you’re working with chiles, make sure to start with less and then add more to taste, depending on your preferences and the heat of your peppers. Each pepper has a different heat level, so it’s best to proceed with caution.
• Broil it!   I made this recipe as a cornbread dressing, cooking it in a baking dish outside of the turkey. If you go this route, turn on the broiler for the last few minutes that it’s in the oven. This way, it’ll develop a nice golden brown crust on top but stay soft & moist in the middle.

Cornbread Stuffing Recipe VariationsI love this recipe as written – it’s spicy, fresh, and even a little sweet – but feel free to change it up! Here are some suggestions:

1. Skip the spice! If you want a traditional cornbread stuffing, omit the poblano and oregano, and substitute parsley for the cilantro. Dried cranberries would be delicious instead of the currants in this variation.
2. Make it smoky. Use this cornbread recipe to add smoky flavor to your stuffing. The smokiness comes from chipotles in adobo sauce, which are also spicy. If you go this route, add less poblano so that the spice level isn’t overwhelming. You can always add more to taste.
3. Switch the greens. Use another hearty green, like collards, instead of the kale.
4. Vary the veggies & herbs. To me, scallions and celery are stuffing essentials, but finely diced butternut squash or sweet potato would be excellent autumn substitutes for the carrot! A teaspoon or two of thyme leaves would also be great here.

Let me know what variations you try!

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This vegan stuffing recipe is a plant-based version of my mom's classic stuffing recipe. Her stuffing has been my favorite part of Thanksgiving ever since I was a kid. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery instead. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner.
In this vegan stuffing recipe, I keep the celery, onions, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust flavor. Then, I increase the veggies. Along with the onion and celery, I add a hefty amount of shiitake mushrooms, kale, and tons of fresh herbs. Sautéed with a splash of balsamic vinegar, the mushrooms give this stuffing a delicious savory flavor – it took everything I had to resist devouring it straight out of the pan!

 Traditional stuffing is typically considered a Thanksgiving side dish, but with all these hearty veggies, this vegan stuffing recipe could easily pass as a meatless main course. It’ll definitely be at the center of my plate at Thanksgiving this year!
How to Make Vegan Stuffing

This vegan stuffing recipe comes together with just a few simple steps:

• First, sauté the veggies. 
  
• Cook the onions until they become translucent. Then, add the mushrooms and cook until they soften. Stir in the garlic, celery, sage, and rosemary, and cook a few minutes more.
• Then, add the bread
  
•  along with a big glug of olive oil. Toss in the kale and cook until it wilts. Before you transfer the stuffing to a baking dish, pour 1 cup of vegetable stock into the pan, and stir to combine.
• And bake!
  
•  Pile the mixture into a greased baking dish, and pour more stock on top to moisten it. Sprinkle it with dried cranberries and bake until it’s golden brown and lightly crisp on top. Before digging in, let it sit for at least 15 minutes at room temperature. (I like it better the longer it sits!)

Vegan Stuffing Recipe Tips

• Swap the mushrooms.
  
•  While I love the savory flavor of the shiitakes in this stuffing recipe, it’s also delicious with different mushroom varieties. Try making it with cremini mushrooms, or with a mix of shiitakes and creminis.
• Use your favorite bread.
  
•  I call for ciabatta and nine grain bread in this recipe, but it works just as well with any good crusty bread. French or sourdough bread would both be excellent. And if you need to make your stuffing gluten-free, sub in the best loaf of gluten-free bread you can find!
• Buy (or make!) your bread a day ahead of time. 
  
• If you’ve never made stuffing from scratch, you might be surprised to learn that using dried bread will actually make it better! Dry, day-old bread cubes will soak up the olive oil, stock, and mushroom juices like a sponge, which makes for extra-tasty stuffing.
• Make it in advance.
  
•  Like any great Thanksgiving side dish, this vegan stuffing recipe is even better if you make it ahead of time. I like it more the longer it sits, and it’s still delicious on the second day! To reheat it, add a little extra stock and bake at 350° until it’s warmed through and lightly crisp on top.

Vegan Stuffing

This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 cup coarsely chopped cipollini onions
• 3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis
• 3 garlic cloves, minced
• 2 stalks celery, diced
• 1/4 cup chopped sage, plus 8 leaves for garnish
• 2 tablespoons minced rosemary
• 2 tablespoons balsamic vinegar
• 5 cups cubed crusty ciabatta + nine-grain bread*
• 3 lacinato kale leaves, coarsely chopped or torn
• 2 cups vegetable broth, plus more for reheating
• 1/4 cup dried cranberries
• Sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.
• In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
• Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
• Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
• Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.

NotesTo reheat, add a bit more stock and bake until warmed through and slightly crisp on top.*Crusty bakery bread works best in this recipe. Soft sandwich bread will become too soggy.

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If your family is anything like ours, then this baked mac and cheese recipe will be a huge hit. John can’t get enough of it, I keep finding myself going back for more, and our kiddo has been asking for “MAC!” ever since the first time he tried it. It’s creamy, it’s cheesy, and it’s packed with gooey noodles and crispy, toasty breadcrumbs. Seriously, comfort food doesn’t get better than this.
I’ve been wanting to add a baked macaroni and cheese recipe to the blog for a while now. A few years back, I ran an Instagram poll about holiday sides, and so many of you said that homemade mac and cheese was one of your favorites. I hope this recipe makes it onto your Thanksgiving or Christmas table this year. If not, we can attest that it’s a delicious everyday dinner too. Enjoy!
Homemade Mac and Cheese Recipe IngredientsIf you’re used to eating mac and cheese from a box, get ready. This homemade macaroni and cheese is on a totally different level. Here’s what makes it so great:

• Macaroni, of course! This cute elbow pasta is perfect for cradling the cheesy sauce.
• Sharp cheddar and Gruyère cheese – I LOVE this combo in my baked mac and cheese! The cheddar is tangy, the Gruyère is nutty, and both melt into an amazingly creamy sauce.
• Butter, flour, and whole milk – These ingredients form a simple béchamel sauce, the starting point for the cheese sauce in this recipe. You’ll use the butter and flour to make a roux, which will thicken the sauce. Then, you’ll whisk in the milk to give the sauce rich body.
• Garlic – For sharp depth of flavor.
• Dijon mustard – Many classic mac and cheese recipes call for mustard powder, but because I always have Dijon mustard on hand, I add it instead. It gives the sauce delicious tang.
• Smoked paprika – For a subtle smoky taste.
• Coarse breadcrumbs – To make them, just pulse a couple slices of good bread in a food processor until they’re coarsely ground. Once they toast in the oven, they create a crispy topping for the creamy mac and cheese.
• Extra-virgin olive oil – You’ll toss it with the breadcrumbs to help them crisp up as they bake.
• Pecorino cheese – Ok, yes, there are three kinds of cheese in this recipe! I add the pecorino to the breadcrumb topping to give it a salty, cheesy kick.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


How to Make Baked Macaroni and Cheese
Ready to make this homemade mac and cheese recipe?


Start by prepping the breadcrumb topping and cooking the pasta. 

Set them aside while you make the sauce.
First, you’ll make a simple béchamel sauce,

 a classic French sauce made from a roux and milk. To make the roux, you’ll melt the butter in a large pot over medium heat. Add the flour to the melted butter, and whisk continuously until the mixture turns light brown. Slowly pour in the milk, whisking continuously.
Then, add the seasonings.

 Whisk in the garlic, mustard, paprika, salt, and several grinds of pepper. Bring the sauce to a simmer, still whisking continuously.
Next, add the cheddar and Gruyère cheeses,

 and keep whisking until they’re melted. Cook the sauce over medium-low heat, whisking often, until it thickens slightly, about 6 to 8 minutes. You’ll end up with the creamy, cheesy deliciousness pictured above!!
…and stir to coat.
Then, assemble and bake. 

Transfer the cheesy noodles to an oiled baking dish, and sprinkle with the breadcrumb topping. Bake at 425°F until the topping is crisp and the cheese is bubbling, about 20 minutes. Serve as a main dish with a salad or roasted broccoli or as a crowd-pleasing side dish!
This mac and cheese is best on the day it’s made, but leftovers will keep in an airtight container in the fridge for up to 3 days. Pop them in the microwave to reheat, or warm them in baking dish covered with aluminum foil in a 350°F oven.
Mac and Cheese Recipe Tips

• Undercook the pasta
  
• Aim to boil it until it’s a minute shy of al dente, when the noodles still have a slight bite. I typically cook them for 1 minute less than the low end of the time range on the package. They’ll soften more once you mix them with the cheese sauce. If you fully cook the pasta from the start, it’ll be too soft in the final dish.
• Grate the cheese yourself
  
•  Pre-shredded cheese will not work here! It’s typically coated in anti-caking agents that will prevent you from making a really smooth and creamy cheese sauce. For the best baked macaroni and cheese, always grate the cheese yourself.
• Whisk, whisk, whisk
  
•  If you check out the recipe below, you’ll see that I tell you to whisk nearly continuously as you make the cheese sauce. Whisking is crucial for evenly dispersing the roux in the milk, yielding a thick, creamy sauce without lumps. It also helps prevent the sauce from scorching on the bottom of the pot. Don’t let that sauce simmer unattended!
• Dig in right away
  
• ​This baked macaroni and cheese will have the creamiest texture when it’s right out of the oven, as the noodles will continue to absorb the cheese sauce as it sits. If you like your mac and cheese to be extra-creamy, only let it cool for a few minutes before digging in.

​

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