Thanksgiving can be a chaotic + overwhelming holiday. From all the visiting family and friends to cooking dishes everyone will enjoy — it's a lot to manage. Thankfully, we're here to help.

City Editors Jordan + Madeline are sharing recipes for their favorite side dishes to ease the stress a bit this holiday season.

Jordan's Instant Pot Mac 'n' Cheese

Ingredients:

16 oz. elbow macaroni
4 cups chicken broth
2 tbsp butter
1 tsp Frank's Red Hot sauce
1 tsp garlic powder
Pepper (to taste, but if you're a stickler about measuring, use 1 tsp)
Salt (to taste, but if you're a stickler about measuring, use 1 tsp)
3 cups shredded cheese (I prefer a blend that includes jack, cheddar, queso, and asadero cheeses)
1/2 cup shredded Parmesan cheese
1/2 cup milk
1/4 cup cream cheese

Instructions:

Dump the noodles, broth, butter, hot sauce, and seasonings into your Instant Pot.
Put the lid on + seal the release valve. Cook on high pressure for 5 minutes + quick release the pressure.
Add the milk + cream cheese, then add the shredded cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Add more seasonings until it's as tasty as you'd like.

Try something different from pumpkin pie for dessert this year. | Photo by SACtoday staff

Madeline's Cream Cheese Crescent Rolls

Ingredients:

4 oz. cream cheese, room temperature
2 tbsp granulated sugar
1 tsp cinnamon
1 package crescent rolls

Instructions:

Preheat oven to 360°.
Combine cream cheese with sugar + cinnamon. Set aside.
Place crescent triangles on work surface + add cream cheese filling to short side of each triangle (~1 tbsp each).
Roll towards point of triangle. Instead of curving points, leave crescent roll linear (this will help in the baking process).
Place equally spaced on a parchment-lined or nonstick baking sheet.
Bake ~15 minutes until golden brown.