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7 Satisfying Comfort Foods

YumSugar — Wed, 07 Jan 2009 05:30:59 -0800

On Winter evenings when I come home hungry, fatigued, and cold from the rain, there's nothing I crave more than nostalgic childhood favorites like pot pie, macaroni and cheese, and meatballs. I've compiled my favorite recipes, so you know where to turn if you're craving comfort at your next meal. To make these palate pleasers, read on.

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Macaroni & Cheese Two Ways - Beginner & Expert

partysugar — Wed, 23 May 2007 13:57:19 -0700

Macaroni and cheese is the ultimate American comfort food. Its warm creamy texture soothes the soul and easily feeds a large crowd. If you've never cooked before, making a homemade mac and cheese complete with a béchamel and an eternity of cheese grating can be awfully intimidating. Thus I've found two recipes: one for those who have plenty of experience in the kitchen and one for those who are just gaining their kitchen confidence. Both recipes create an equally delicious delectable side dish that your family will love. To view the two delectable recipes, read more

Beginner's Macaroni & Cheese
From Diana's Kitchen

2 cups macaroni or shells
8 to 12 ounces shredded or diced process American cheese, such as velveeta
3 to 4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream

Preheat oven to 350°.
Cook macaroni according to package directions; drain.
In a buttered 1 1/2 quart casserole, place about 1/3 of the macaroni.
Top with 1/3 of the cheese and dot with some of the butter. Sprinkle with a little salt and pepper then add about 1/3 of the sour cream.
Repeat layers until all ingredients are used, ending with the sour cream.
Bake at 350°, covered, for about 30 minutes.

Serves 4 to 6.

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Expert's Macaroni & Cheese
From Bon Appetit magazine

Macaroni and cheese
2 tablespoons (1/4 stick) unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 ounces button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon whole white peppercorns
1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped whole black truffles from jar* (optional)
Ground white pepper
1-pound small elbow macaroni
6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup)
6 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 teaspoon (or more) white truffle oil*
Crumb topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter

Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes.
Add wine and simmer until almost all liquid evaporates, about 10 minutes.
Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer.
Reduce heat to low; simmer until slightly reduced, about 15 minutes. Remove from heat.
Add Taleggio and Parmesan cheeses. Stir until melted and smooth.
Discard bay leaf and thyme sprigs. Cool sauce slightly.
Puree sauce in 2 batches in blender until smooth. Strain into same pot. Stir in chopped truffles, if desired. Season with salt and white pepper.
Preheat broiler.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
While pasta cooks, make crumb topping: mix first 3 ingredients in small bowl.
Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and sauté until golden and coated with butter, about 2 minutes.
Drain pasta well. Add to sauce along with prosciutto, chives, parsley and 1 teaspoon truffle oil; toss to coat. Mix in additional truffle oil, if desired.
Divide macaroni and cheese among 8 individual gratin dishes. Top each with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes, and serve.

Serves 8.

* Available at Italian markets, specialty food stores and some supermarkets.

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Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

Mac Attack! Three-Cheese Mini Macs

partysugar — Wed, 28 Oct 2009 12:50:10 -0700

Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.

The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.

Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.

Mac Attack! Buffalo Chicken Mac and Cheese

YumSugar — Thu, 15 Oct 2009 09:00:35 -0700

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

Macaroni & Cheese With a Butternut Twist

YumSugar — Mon, 10 Nov 2008 16:15:38 -0800

Who doesn't love comfort food with a twist? I certainly do, so naturally I was thrilled to experiment with this hearty version of the American classic: butternut squash mac and cheese. Although the finished dish is the vibrant color of the classic Kraft Macaroni and Cheese, this variation is substantially more flavorful. With the exception of peeling the butternut squash, the recipe is simple. This creamy, crunchy side dish has a mild, nutty flavor from the butternut squash that perfectly complements the sharp cheddar cheese. I plan to make this scrumptious side dish again for Thanksgiving. Both kids and adults are bound to love it! Get started on your own butternut squash mac and cheese and read more

Butternut Squash Macaroni and Cheese
Martha Stewart

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan

Directions

Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 6.

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Mac Attack! Macaroni and Three Cheeses

partysugar — Fri, 02 Oct 2009 10:30:51 -0700

This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.

To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.

There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe, read more.

Macaroni and Three Cheeses
From Food and Wine

Ingredients

1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade

Directions

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°.
Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.

Serves 8-10.

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Neapolitan-Style Mac and Cheese Is Dangerously Addictive

YumSugar — Tue, 25 Aug 2009 15:30:49 -0700

I don't take advantage of them too often, but lazy Saturdays are the best. Not only because I'm at home enjoying doing nothing, but also because my favorite shows on KQED, San Francisco's public television station, all happen to be on: Check, Please!, Made in Spain, Lidia's Italy, and Secrets of a Chef.

Recently the boy and I were watching an episode of Lidia's Italy in which she prepares a Neapolitan version of mac and cheese. Her recipe called for ditalini in lieu of macaroni, smoked provola instead of American or cheddar, and bacon, potatoes, and diced tomato. We sat there in captivation, practically smelling the sizzle of smoked bacon vaporizing in our living room.

We were so tantalized that we drove to the grocery store to make it immediately, with the notes I'd taken while watching the show as our guide. It tasted just as good as we'd hoped. Later, I got my hands on the book for the written recipe. Want it? Read more.

Fast & Easy Dinner: No-Bake Macaroni and Cheese

partysugar — Wed, 21 Jan 2009 07:45:01 -0800

Stop! Put down that box of macaroni and cheese and pick up a cheese grater. This recipe for no-bake mac and cheese is creamy, delicious, and simple to put together. Made with lowfat milk, whole-wheat pasta, and broccoli, it's far healthier than its boxed counterpart. To serve this meal without heading to the grocery store, use whatever cheese and frozen vegetables you have on hand. Sound delish? Get the recipe when you read more.

No-Bake Macaroni and Cheese
From Eating Well

Ingredients

8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Directions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering.
Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Serves 4.

NUTRITION INFORMATION: Per serving: 412 calories; 13 g fat (7 g sat, 1 g mono); 37 mg cholesterol; 56 g carbohydrate; 22 g protein; 7 g fiber; 640 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Calcium (40% dv), Fiber (27% dv), Vitamin A (25% dv), Magnesium (16% dv).
3 Carbohydrate Servings

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Pesto and Goat Cheese Macaroni and Cheese

YumSugar — Mon, 19 Oct 2009 10:09:53 -0700

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