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Top your holiday table with a variety of sides everyone will enjoy.

Sides.

Impress your guests this holiday with recipes featuring products from your favorite brands.

Featured recipes.

Ingredients

Steps

Nutritional information

Featuring Ronzoni Large Elbows Macaroni Pasta, Velveeta Original Pasteurized Recipe Cheese Product, and Maple Hill Organic Whole Milk.

Custard-Style Mac and Cheese

Bring water to a boil for pasta. Cook pasta 5–7 minutes, stirring occasionally, until al dente. Drain well, shaking off any excess water (do not rinse). Spread pasta on baking sheet to cool.

Meanwhile, melt butter. Cut processed cheese into small cubes. Grate cheddar (reserve 1 cup) and Jack cheeses. Combine in large bowl: eggs, Worcestershire sauce, hot sauce, mustard, salt, and pepper until blended.

Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray. Place milk in small saucepan on medium-low; cook until steaming (about 120°F). Whisk hot milk slowly into egg mixture, 2 tablespoons at a time, until blended.

Add to egg mixture: cooked pasta, melted butter, Jack cheese, processed cheese, and remaining cheddar cheese; stir until well blended. Transfer mixture to prepared baking dish and spread evenly. Top with reserved cheddar. Bake 40–50 minutes until sides are bubbling, top is golden, and center is 160°F. Remove from oven and let stand 10 minutes to rest; serve.

Featuring Wright Applewood Thick Cut Bacon.

Sweet and Sour Green Beans

Slice onion thinly. Cut beans in half horizontally. Chop bacon into 1-inch pieces (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 6–8 minutes until browned. Remove bacon, reserving 3 tablespoons fat in pan.

Add beans to pan; cook and stir 5 minutes. Stir in onions and mushrooms; cook and stir 5 more minutes.

Stir in vinegar, sugar, salt, and pepper; cook and stir 1 minute or until sugar dissolves. Stir bacon into bean mixture. Serve.

Featuring Athenos Traditional Crumbled Feta Cheese.

Sweet Potato Kale Salad

Preheat oven to 350°F. Peel potatoes and cut into 1/2-inch cubes. Coat potatoes with oil and salt, then spread in single layer on baking sheet; bake 12–15 minutes until tender when pierced with fork. Let stand 3 minutes to cool.

Place all salad kit ingredients in salad bowl. Add potatoes and cheese; toss and serve.

Other Preparation

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes.

Add plantains to pan in batches; fry 4–5 minutes on each side until golden. Remove and drain on paper towels; season with salt and serve.

Herbed Potato and Green Bean Salad

Chop shallot, parsley, chives (2 tablespoons), and basil (2 tablespoons) finely. Combine shallots, vinegar, mustard, pepper, and 1 teaspoon salt in large bowl; whisk until blended. Drizzle oil into bowl, whisking continuously until thoroughly blended; reserve ¼ cup dressing.

Cook green beans following package microwave instructions, then cut in half and add to bowl with remaining dressing; toss to coat.

Meanwhile, place potatoes in microwave-safe bowl. Cover and microwave on HIGH 8–10 minutes until tender. Let stand 5 minutes, then halve potatoes and add to bowl with beans. Let stand to marinate 10 minutes.

Stir herbs into reserved dressing. Toss potato and green bean mixture with reserved dressing and remaining 1 teaspoon salt just before serving. Serve warm.

Cornbread, Leek, and Pecan Stuffing

Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Cut leeks in half lengthwise and rinse well. Chop leeks, white parts only (2 cups). Preheat large sauté pan on medium 1–2 minutes. Melt ¼ cup butter in pan, then add pecans; cook and stir 3–4 minutes until pecans are toasted. Transfer pecans to large bowl.

Place remaining ¼ cup butter in pan, then add seasoning blend, leeks, and poultry seasoning; cook and stir 5–6 minutes until vegetables are tender. Stir stuffing mix into butter and vegetables, then transfer mixture to bowl with pecans and stir in chicken broth.

Whisk eggs, then stir into stuffing mixture until blended. Transfer stuffing to baking dish; bake 30–40 minutes until stuffing is firm and top has browned. Serve.

Cherry-Cranberry Relish

Zest orange (1 teaspoon), then juice (½ cup). Combine all ingredients in medium saucepan; bring to a boil on medium-high.

Reduce heat to low; simmer and stir 10–12 minutes until cranberries have burst and liquid has reduced to syrup consistency. Serve relish warm or chill until ready to serve.

Winter Pear-Apple Salad

Peel pear and apple if desired; core both, then slice thinly. Place all ingredients in salad bowl (except vinaigrette).

Pour in vinaigrette; toss to coat. Serve.

Tostones with Shrimp and Mango

Thaw shrimp, if needed. Place canola oil in 6-quart Dutch oven and heat to 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro coarsely and jalapeño finely, if using. Coat shrimp with seasoning and olive oil (wash hands).

Place shrimp in pan and cook 2–3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from pan; let cool, then chop into bite-size pieces and chill.

Combine in small bowl: mango, tri-pepper mix, onions, lime juice, jalapeños, salt, pepper, and 1 tablespoon cilantro; stir to blend.

Fry tostones in canola oil 4–5 minutes on each side until crisp. Drain on paper towels. Season with additional salt, if using, and let cool slightly.

Arrange tostones on serving platter. Top evenly with guacamole, shrimp, and mango salsa; sprinkle with remaining 1 tablespoon cilantro. Serve.

Citrus Holiday Salad with Spiced Honey Dressing

Combine honey, water, cinnamon stick, cloves, and red pepper in medium saucepan on medium-high. Boil 1 minute, then remove from heat and let cool slightly.

Peel citrus fruits, then cut each into ¼-inch-thick rounds. Strain honey mixture through fine mesh strainer (discarding solids). Chop mint finely.

Arrange salad blend around border of large, round serving platter. Arrange citrus slices on platter, alternating citrus types; sprinkle with pomegranate arils, salt, and mint. Drizzle honey mixture and oil over salad; serve.