If you’re getting ready to prepare traditional New Year’s foods, now’s the day to get out and shop before everything’s sold out tomorrow. Here in the South, we have two staples that you can’t get through New Year’s without: collard greens (mustard or turnip are fine too) and black-eyed peas. Both symbolize prosperity. (A dollar for every pea you eat, the saying goes.)

Since we’ve got finicky kid eaters over here, I’m adding some good ol’ macaroni and cheese that everybody likes. Here’s a recipe I snagged from a friend who’s a great cook — kids love it, and it’s good enough for adults who crave comfort foods (like me, of course.)

1 1-lb. box, Elbow macaroni
1 1-lb. block New York extra sharp cheddar cheese
1 8-oz. package cream cheese
2 heaping Tbsp. butter
2 beaten eggs
1/4 cup whole milk or half and half
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 to 1/2 cup seasoned bread crumbs

Preaheat oven to 350 degrees. In a large pot, cook macaroni al dente style. Drain. Cut cheddar and cream cheese into cubes. To macaroni, add butter, cheeses, eggs, milk, salt and peppers. Mix well. Pour into greased 9×13 pan. Top with seasoned bread crumbs. Bake 30 minutes.

This macaroni and cheese recipe is the best I’ve ever tasted. If you’re searching for good recipes, my favorite site is Simply Recipes by Elise. She has such gorgeous pictures. Check out her collard greens recipe.