Deb's Cranberry Sauce

small bag cranberries (fresh)

1 cup sugar

orange rind grated

Empty bag cranberries into boiler pot.  Add just enough water to cover the top *Not floating.  Add 1 cup sugar.  Cook until cranberries soften and pop, mashing them, about almost jellied/congealed, about five minutes.  When you think it's ready, do it a little bit more.  Mash them down.  That's it.  Add orange rind at the end.

Rae Ann's Macaroni and Cheese

16 oz corkscrew (cavatapi/rosini) pasta

6 tbs salted butter

1/3 cup finely chopped yellow/white onion

2 tsp dry mustard

1 tsp Kosher salt

1/4 tsp black pepper

1/8 tsp nutmeg

1/8 tsp cayenne pepper

6 TBS all purpose flour

3 1/2 cups whole milk

2 cups heavy cream

2 tsp Worcestershire sauce

8 oz extra sharp white cheddar cheese (cracker barrel)

8 oz diced/grated sharp white cheddar cheese (in divided doses)

Preheat oven 350.  Prepare pasta al dente.  Melt butter in large saucepan over medium.  Add next six ingredients.  Cook stirring 30 seconds.  Add flour and stir until golden, 2 minutes.  Gradually whisk in milk and cream.  Bring to boil, whisking occasionally.  Reduce heat to low, simmer whisking until slightly thickened, five minutes.  Stir in Worcestershire sauce.  Remove from heat, stir in 3/4 cup each shredded cheeses, until melted.  (reserve remaining 1/4 cup each shredded cheese).  Stir in pasta and diced/grated cheeses.  Pour into slightly greased 13x9 inch/3 quart baking dish.  Bake on rimmed baking sheet until golden and bubbly, 30 minutes.  Remove from oven, turn oven to broil.  Sprinkle with reserved shredded cheese, bake 6 inches from heat until cheeses are melted and golden, about 2 minutes.  Remove from oven, cool 15 minutes.