Here are some of the most must-have foods for Thanksgiving that are so delicious that they will impress your family and friends, and will have them asking for even triples.

Recipe 1: Mac and cheese

For the first recipe, we have Tini’s Mac and Cheese; she’s a famous cook on TikTok who’s known for her infamous recipe. With many lovers saying that this recipe in particular is their favorite, it’s a classic for any Thanksgiving dinner.

Ingredients:

1 lb. cavatappi pasta, cooked

16 ounces of mozzarella cheese, grated

16 ounces of Colby jack cheese, grated

8 ounces of cheddar cheese, grated

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1/2 teaspoon of salt

1/2 teaspoon of pepper

3 Tablespoons of butter

3 Tablespoons of flour

1 can Carnation Evaporated Milk

2 cups heavy cream

1 Tablespoon Dijon mustard

Directions:

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking dish

Cook cavatappi according to package instructions. Drain and set aside.

Combine all 3 shredded cheeses in a bowl and divide half into another bowl. Set aside

Combine garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide in half and set aside.

Melt butter in a large skillet over medium heat. Once melted, add half of the season mixture and flour. Stir until the mixture becomes paste-like, about 3-5 minutes. Add evaporated milk and whisk until thick. Add heavy cream and the rest of the seasoning mixture and mix until combined. Whisk in Dijon mustard until thick. Slowly add in half the cheese, allowing it to melt before adding more.

Stir in cavatappi until coated with cheese sauce.

Add a layer of cavatappi and then a layer of shredded cheese to the prepared baking dish. Repeat layers

Bake in a preheated oven until the cheese is melted and bubbly, about 25-30 min.

Finish by broiling until the top is golden brown, about 2 min.

Recipe 2: Juicy Cajun Butter turkey

Everything is better and good with an extremely juicy turkey, and Cajun seasoning adds such a rich and flavorful kick to so many good dishes.

Equipment

1 Roasting Pan

1 pack of cheese cloths

1 meat thermometer

1 turkey injector

Ingredients

1 12-15lb Turkey Preferably fresh. About 1 lb per person!

2 Yellow Onions Chopped Large

3 large Carrots

2 lemons

4 Celery Stalks

16 oz Chicken broth or Turkey Stock If your local butcher has turkey stock, pick it up!

4 oz White cooking wine any dry wine (I use chardonnay)

For the Cajun Compound Butter

2 lbs Unsalted Butter room temperature

1 tbsp Fresh Rosemary chopped fine

1 tbsp Fresh Oregano chopped fine

1 tbsp Fresh Thyme chopped fine

1 tbsp Fresh Sage chopped fine

1 tbsp Cajun seasoning

1 tbsp Smoked Paprika

1 tbsp Fresh Lemon Juice

1 tsp pepper

Salt to taste. Remember, you’ve already dry-brined your turkey, so use your best judgment regarding salt.

For the Dry Brine

Kosher Salt 1 tbsp for every 5 lb of Turkey

Instructions

Dry Brine turkey the night before. Pat your turkey dry and season generously with kosher salt. Let it rest in the fridge for up to 6 hours or, preferably overnight. Take your turkey out a few hours before starting the cooking process to allow it to come to room temperature. Do not rinse the turkey.

Make your compound butter. Allow butter to come to room temperature and mix all spices and herbs into the butter and set aside. Your compound butter should be a nice orange color, if needed, add more paprika or cajun seasoning!

Take your room temperature turkey, Separate skin from breast and leg carefully. Use a spatula and try not to rip the skin. Take tablespoons of compound butter and rub it underneath of the skin, carefully.

Next, smear a thick layer compound butter on the top of the turkey. Make sure you get the legs and wings, and the back. You should use about half of your compound butter mixture here.

Place half your carrots, lemons, onions and celery into the cavity of your turkey, and then, use kitchen rope to tie the legs

Add the other half of your lemons, onions, celery and carrots to the bottom of your roasting pan along with your chicken broth and white wine. Place the rack inside of the roasting pan and lay your turkey on top.

Cook your turkey for 45 minutes at 400 degrees, remove from the oven and bring the oven tempertaure down to 325 degrees

Melt the rest of your compound butter, and soak your cheese cloth inside. Depending on the size od your cheesecloth you may have to cut it to fit your turkey. Your cheesecloth should cover the top of the turkey including the wings!

Then, fill up your turkey injector with the melted compound butter. Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting!

Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes. Make sure your cheesecloth is tight and snug to your turkey, almost like a wet T-shirt on a body. LOL

After the first hour, remove your turkey and use the last of the compound butter to bask the turkey. (Do not remove the cheesecloth).

Let your turkey cook until the breast has reached an internal temperature of 165 degrees. Your turkey must rest a minimum of an hour before slicing.

Recipe 3: Ensalada de Manzana, aka Salad of apples

If you want something sweet but it’s not too sweet, a delicious salad of apples is the best to go.

Ingredients:

5 red apples

1 can of cut-up pineapple rings or in cubes

1-2 cups of raisins

1-2 cups of walnuts

1-2 cups of shredded coconut

1 can of condensed milk

1 can of evaporated milk

1 can of half cream

1/2 bar of cream cheese philadelphia

Instructions:

First, cut up your apples into cubes, and if you have round rings of pineapples that’s okay, just cut them up.

Once you’ve cut your apples and pineapples, put them in a bowl and set aside

In a blender, you will put your condensed milk, evaporated milk, half cream and your cream cheese.

You blend it till it’s all mixed, and it has a good consistency.

After you blend all your milks for the cream, you add it to the bowl with the pineapple and apples, and add your raisins, walnuts, and coconut.

Mix everything and enjoy!