When the house fills up, the menu matters less than the feeling: something warm on the stove, something bubbling in the oven, and nobody stuck in the kitchen while everyone else is laughing in the living room. These recipes are built for that. Each feeds a crowd, each can be mostly made ahead, and none needs fancy technique.

Breakfast: apple-cinnamon baked oatmeal (serves 8)

Mix it the night before, then bake it while everyone wakes up.

Ingredients

• 3 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced
• 1/2 cup chopped pecans (optional)

Directions

1. Heat the oven to 350°F and grease a 9×13-inch baking dish.
2. Stir the oats, baking powder, cinnamon and salt together in a large bowl.
3. In a second bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla. Pour it over the oats, then fold in the apples and pecans.
4. Spread the mixture in the dish and bake 35 to 40 minutes, until set and golden at the edges.
5. Serve warm with extra maple syrup, a splash of milk or a spoonful of yogurt.

Make ahead: Assemble, cover and refrigerate overnight. Let the dish sit out while the oven heats, then bake, adding a few minutes if needed.

Dinner: slow-cooker beef and root vegetable stew (serves 6 to 8)

Put it on in the morning and the whole house smells like dinner by afternoon.

Ingredients

• 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons salt and 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, cut into chunks
• 1 pound baby potatoes, halved
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas

Directions

1. Toss the beef with the salt, pepper and flour.
2. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, 2 to 3 minutes per side. This step is optional, but it adds a lot of flavor.
3. Add the beef, onion, garlic, carrots and potatoes to the slow cooker. Whisk the tomato paste and Worcestershire into the broth, pour it over, and tuck in the thyme and bay leaf.
4. Cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
5. Stir in the peas for the last 10 minutes. Remove the bay leaf, taste, and adjust the salt. Serve with crusty bread.

Leftovers reheat well, so this is a good one to make a day ahead.

Side: baked mac and cheese (serves 8 to 10)

The dish that disappears first. Make it creamy underneath and crunchy on top.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper and a pinch of nutmeg (optional)
• 3 cups shredded sharp cheddar (about 12 ounces)
• 1 cup shredded Gruyere or Monterey Jack (about 4 ounces)
• Topping: 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter

Directions

1. Heat the oven to 350°F and butter a 9×13-inch baking dish.
2. Boil the macaroni 2 minutes less than the package directions say, then drain.
3. In a large pot, melt the butter over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the warm milk. Simmer, stirring, 5 to 6 minutes, until thick enough to coat a spoon.
4. Take the pot off the heat and stir in the mustard, salt, pepper and nutmeg. Add the cheeses a handful at a time until melted, then taste and adjust.
5. Fold in the pasta, pour it into the dish, and scatter the panko topping over the top.
6. Bake 20 to 25 minutes, until bubbling and golden.

Make ahead: Assemble through step 5, cover and refrigerate for up to a day. Add about 10 minutes to the baking time.

Bonus: a hot cocoa bar

Keep a pot of hot chocolate on the warm setting with a stack of mugs, and let everyone build their own. Set out mini marshmallows, whipped cream, crushed peppermint, cinnamon sticks, caramel sauce and chocolate shavings. If you have guests who avoid dairy, make a small second pot with a plant-based milk.

Make it easy on yourself

Plan around what each appliance can do. The stew sits in the slow cooker all day, the oatmeal is assembled the night before, and the mac and cheese takes the oven once the morning meal is done. That leaves your hands free for the people in your kitchen. One food-safety note: refrigerate leftovers within two hours of serving.

What’s on your holiday table this year? Tell me in the comments.