Four Cheese Baked Macaroni

Smart Score ●●●●○

ⓘ feeds 6 guests

Creamy, gooey, and topped with a crispy cheese crust—this baked mac is a crowd favorite made for indulgence.

Flavor Profile Savory

Ultra cheesy and comforting with a hint of sharpness.

Ingredients

For the pasta:

• 1 lb elbow macaroni (or cavatappi)

• Salt (for boiling water)

For the cheese sauce:

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground mustard (optional)

• Salt & black pepper, to taste

Cheeses (shredded or grated):

• 1 cup sharp cheddar

• 1 cup gruyère (or Swiss as a backup)

• 1 cup mozzarella

• 1/2 cup Parmesan

• + extra 1/2 cup of cheddar or mozzarella for topping

Optional toppings:

• 1/2 cup seasoned panko breadcrumbs

• 1 tbsp melted butter

• Fresh parsley (for garnish)

Instructions

1. Cook pasta:
   Boil macaroni in salted water until al dente. Drain and set aside.

2. Make roux:
   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

3. Add milk & cream:
   Slowly whisk in the warm milk and cream. Stir until thickened (about 3–5 minutes).

4. Season the base:
   Stir in garlic powder, onion powder, mustard, salt, and pepper.

5. Melt in cheeses:
   Remove from heat and stir in all four cheeses until fully melted and smooth. Reserve some cheese for topping.

6. Combine with pasta:
   Add cooked macaroni to the cheese sauce and mix to coat evenly.

7. Assemble & bake:
   Pour into a greased 9x13" baking dish. Top with reserved cheese and optional buttered breadcrumbs.

8. Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden on top.

9. Cool slightly, then serve.
   Garnish with parsley if desired.

Roast Turkey ✪

Smart Score ●●●●○

ⓘ feeds 10–12 guests with leftovers

A perfectly roasted whole turkey with crispy skin and juicy meat, seasoned simply with herbs, butter, and aromatics.

Flavor Profile Savory

Herbaceous, buttery, and deeply comforting.

Ingredients

• 12–14 lb whole turkey (thawed, if frozen)

• 1/2 cup unsalted butter, softened

• 1 tbsp kosher salt

• 1 1/2 tsp black pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp paprika (optional for color)

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh sage, chopped

• 4 cloves garlic, smashed

• 1 onion, quartered

• 1 lemon, halved

• 2 celery stalks, chopped

• 2 carrots, chopped

• 2 cups chicken broth (for roasting pan)

Optional:

• 1/2 cup white wine (adds depth to pan drippings)

• Compound herb butter under the skin

• Trussing string for even roasting

• Roasting thermometer (highly recommended)

Instructions

1. Prep the turkey (1 day before or morning of)
   Remove giblets, pat turkey dry, and let it sit at room temperature for 30–60 minutes. Preheat oven to 325°F (163°C).

2. Season & stuff the bird:
   Mix butter, salt, pepper, garlic powder, onion powder, herbs, and paprika. Rub all over the bird (including under the skin if possible). Stuff the cavity with lemon, onion, garlic, and some extra herbs.

3. Set up roasting pan:
   Place chopped carrots, celery, and onion in the bottom of a roasting pan. Add broth (and wine if using). Set a rack over the veggies and place turkey on top, breast side up.

4. Roast uncovered:
   Roast at 325°F for about 15 minutes per pound (roughly 3–3.5 hours for 12–14 lbs), or until the thickest part of the thigh reaches 165°F (74°C).

5. Baste occasionally:
   Every 45 minutes, spoon pan juices over the bird. Tent loosely with foil if browning too quickly.

6. Rest before carving:
   Remove turkey and let it rest, uncovered, for 30 minutes before carving. This keeps it juicy.

Deep Fried Turkey

Smart Cookie Score: ●●●●○

ⓘ feeds 10–12 guests

Crisp, golden skin with incredibly juicy meat—this high-heat method seals in flavor and cooks in a fraction of the time.

⚠︎ Safety Notes

• Always fry outdoors.

• Never drop in a wet or frozen bird.

• Keep a fire extinguisher nearby.

• Do not leave the fryer unattended.

Flavor Profile Crispy

Boldly seasoned and ultra-juicy with a crunchy, golden exterior.

Ingredients

• 12–14 lb whole turkey (completely thawed and patted bone-dry)

• 2–3 gallons peanut oil or high-smoke-point oil (amount depends on fryer size)

• 2 tbsp kosher salt

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper (optional)

• 1 tbsp black pepper

Optional:

• Dry rub extras: brown sugar, lemon zest, dried thyme

• Injection marinade: butter + garlic + Cajun spice blend

• Turkey hanger/lifter & thermometer for safety

• Heat-resistant gloves & goggles for extra protection

Instructions

1. Prep the turkey (1 day ahead):

• Make sure turkey is completely thawed and very dry (inside and out). Water causes dangerous oil splatter.

• Mix all dry seasonings and rub generously over the turkey, under the skin where possible.

• Let sit uncovered in fridge overnight to air dry (dry brine effect).

2. Set up your fryer:

• Use outdoors only, away from structures, on level ground.

• Place turkey in fryer pot and fill with water to measure oil level. Remove turkey, mark water line, dump water, then fill to line with oil.

• Preheat oil to 325–350°F.

3. Lower turkey slowly:

• Use a hanger or basket and very slowly lower turkey into the hot oil—turn off burner while lowering for safety, then relight once fully submerged.

4. Fry the turkey:

• Cook for about 3.5–4 minutes per pound, or ~45–50 minutes for a 12–14 lb bird.

• Internal temp should reach 165°F in breast, 175°F in thighs.

5. Rest & serve:

• Carefully remove and drain the turkey. Let rest for 20–30 minutes before carving.

Herb Crusted Turkey Breast

Smart Cookie Score: ●●●○○

ⓘ feeds 4–6 guests

A tender, oven-roasted turkey breast coated in garlic-herb butter for crisp, golden skin and juicy meat.

Flavor Profile Herbaceous

Fresh, savory herbs and garlic create a fragrant, crisp crust.

Ingredients

• 1 bone-in or boneless turkey breast (4–6 lbs)

• 4 tbsp unsalted butter, softened

• 2 tbsp olive oil

• 4 garlic cloves, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh sage, chopped

• 1 tsp kosher salt

• 1/2 tsp black pepper

• Zest of 1 lemon

Optional:

• 1 tbsp Dijon mustard (mixed into butter for tang)

• 1/2 tsp smoked paprika (for color)

• Pan veggies: carrots, onion, celery (to roast underneath)

• 1/2 cup white wine or chicken broth (for basting or pan sauce)

Instructions

1. Preheat oven to 375°F (190°C).
   Place a roasting rack over a pan. Line with foil for easy cleanup.

2. Make herb butter:
   In a small bowl, mix softened butter, olive oil, garlic, herbs, lemon zest, salt, and pepper. Add Dijon or paprika if using.

3. Prep the turkey:
   Pat turkey breast dry. Gently loosen the skin and rub some herb butter underneath. Spread remaining butter over the top.

4. Roast the turkey:
   Place breast skin-side up on the rack. Roast for 1.5–2 hours, or until internal temp reaches 165°F (74°C) in the thickest part.

5. Rest & serve:
   Remove from oven and let rest 15–20 minutes before slicing. Spoon pan drippings over the top or make a quick gravy.