Happy Thanksgiving to you and your family, John!

There's so much I have to be thankful for this year -- from our frontline health care workers who have given so much to our communities throughout the pandemic to our troops who are spending this holiday away from their families. I also wanted to reach out and give thanks to everyone who has lent my campaign a helping hand this year. As I've taken this step to run for Congress, it's meant the world to have supporters old and new go the extra mile to help.

Like so many of us, I look forward to this holiday all year round. Not just because of the delicious food that we get to enjoy, but because it urges everyone to gather and appreciate time together with their loved ones.

My family usually hosts the whole Gerry/Hahn clan. My husband handles the turkey, my sister-in-law makes sweet potatoes, and everyone looks forward to our family's traditional dessert of snickerdoodles.

I'm in charge of the baked Mac 'n Cheese; it's my dad's go-to recipe, and I take a lot of pride in carrying the tradition forward. (I'm also going to share the recipe below because I think it's the best Mac 'n Cheese in Suffolk County -- although I may be a little biased!)

After we eat too much and pile our dishes in the sink, we head to the beach for a good walk.

This is all to say that I love Thanksgiving, and I'm particularly grateful to get to celebrate in the way we usually would again. I hope you get to do the same this year too.

Have a wonderful rest of your day and check out dad's baked mac and cheese recipe if you're scrambling to prepare last minute -- like we always do!

Happy Thanksgiving,

Kara

Dad's Mac'n Cheese Recipe: (Makes 2 half trays)

What you'll need:

•1 quart whole milk
• 1 stick butter
• 3 heaping tablespoons flour
• 3 lbs cheddar cheese ( ½ mild ½ sharp)
• 3 teaspoons mustard
• Save ½ lb cheese for top
• 2 boxes of elbow macaroni

What to do:

• Begin cooking elbow pasta, simultaneously start the cheese sauce.
• Pour milk into a big pot on the stove on low-med heat (3.5). Stir in flour, butter, mustard, and slowly add cheese while stirring continuously, so it doesn't burn on the bottom of the pot.
• Drain and Pour cooked elbows into a flat pan. Pour cooked cheese sauce onto elbows and stir in the pan so it evenly spreads throughout.
• Sprinkle leftover cheese on top and cook for 1 hour at 325-350 F.


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