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TODAY cook-off! The anchors are dishing up their favorite Fourth of July recipes

Like the rest of the country, the TODAY anchors are gearing up to indulge in their favorite Fourth of July foods, and they're sharing their top recipes. See what Carson and Al are whipping up for the holiday — and check the video below to find out how to also make Hoda and Savannah's favorites — and check out Friday's issue of People magazine for more Independence Day recipes from the rest of

Like the rest of the country, the TODAY anchors are gearing up to indulge in their favorite Fourth of July foods, and they're sharing their top recipes. See what Carson and Al are whipping up for the holiday — and check the video below to find out how to also make Hoda and Savannah's favorites — and check out Friday's issue of People magazine for more Independence Day recipes from the rest of the team.  

Today

Carson Daly's mac-and-cheese casserole 

Serves 4

  • 1 9.3-oz box rotini with white cheddar cheese sauce
  • 3/4 cup broccoli florets, chopped
  • 3/4 cup frozen green peas, thawed
  • Salt (to taste)
  • Freshly ground pepper (to taste)
  • 3/4 cup shredded cheddar cheese
  • 3 tbsp. dry bread crumbs

Preheat oven to 425 degrees. Prepare the rotini and cheese sauce according to the package directions, stirring in the broccoli during the final 3 minutes of cooking. 

Drain the pasta mixture, then return to the saucepan. Stir in the peas, then season with salt and pepper.

Spoon the pasta into a lightly greased 8-in. square baking dish. Sprinkle the mixture evenly with the cheddar cheese and bread crumbs. 

Bake for 10 to 15 minutes, or until crisp and golden. 

Today

Al Roker's beer-can chicken
Serves 4

  • 1 5- to 6-lb. chicken, rinsed and dried
  • 2 tbsp. of your favorite dry barbecue rub
  • 1 12-oz. can of beer 

Prepare a charcoal fire or preheat gas grill for indirect grilling over medium heat. Sprinkle the chicken inside and out with the dry barbecue rub.

Open the beer and pour out half of it. Set the open can in a foil roasting pan. Slide the chicken over the top of the can and set it on the grill. 

Grill the chicken, covered, until the juices run clear (and an instant thermometer inserted in the thigh reads 165 degrees). This will take 1 1/2 to 1 3/4 hours, depending on the size of the chicken. 

Once it's done, lift the chicken off the beer can. Cover the chicken with foil and let rest 5 minutes before carving.