Comfort food is a staple when it comes to fall and winter– warm and hearty meals that make you feel like you’ve just come home to mom’s are everything you could want on chilly fall nights. And we’ve got our top 5 comfort food recipes right here for you to try!
5 Best Comfort Food Recipes:
1. Baked Mac and Cheese with Bread Crumbs
1 ½ cups uncooked elbow macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ tablespoon of salt
Fresh ground black pepper, optional
2 cups cheddar cheese, shredded
½ cup of breadcrumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions. Set aside.
Melt the butter in a large saucepan. Add salt and pepper to flour if desired, and add to the pan with the butter.
Use whisk to stir until well blended.
Gradually add the milk and cream, stirring constantly. Bring to a boil for about two minutes (stirring constantly). Reduce heat and cook (while stirring) for 10 minutes.
Add the shredded cheddar gradually and simmer for another 5 minutes, or until the cheese is completely melted. Remove from heat.
Add the macaroni to the saucepan and combine with the cheese sauce. Transfer macaroni into a buttered or greased baking dish. Bake for 20 minutes or until the breadcrumbs are golden brown.
2. Slow Cooker Chili
2 tablespoons vegetable oil
1 medium yellow onion
1 medium green bell pepper
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 pounds of ground beef
1 (28 ounce) can of diced tomatoes
1 (14 ounce) can of tomato sauce
2 (15 ounce) cans of red kidney beans; drained and rinsed
Shredded cheddar cheese
Heat oil in a large skillet over medium heat, and stir in onions and pepper. Sauté until softened, about 5 minutes.
Stir in the garlic, chili powder, and cayenne, sauté for another 2-3 minutes. Add the ground beef and cook thoroughly, until the beef is no longer pink; about 7-10 minutes.
Remove from heat, drain and discard any excess grease from the beef mixture.
Transfer the mixture into the slow cooker, and add diced tomatoes, tomato sauce, and beans. Stir to combine. Cover and cook until the chili thickens and the flavors combine; on low about 8 hours, or on high for 6 hours.
Season with salt and pepper is desired. Serve with shredded cheese and or sour cream. Enjoy!
3. Spaghetti Sauce and Meatballs
Ingredients for Sauce:
¼ cup extra virgin olive oil
1 medium onion
4 garlic cloves, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed peeled, tomatoes
2 (28 ounce) cans tomato sauce
Basil, fresh (2 or 3 tablespoons) or dried (1 tablespoon) or more
Oregano, about half a tablespoon (dried) or more to taste
1 tablespoon sugar
1 teaspoon salt
Red pepper flakes
Ingredients for Meatballs:
2 pounds lean ground beef
3 eggs, whisked
6 garlic cloves, minced
1 cup Italian seasoned bread crumbs
1 teaspoon basil
1 teaspoon oregano
1 tablespoon salt
1 teaspoon fresh ground pepper
½ grated parmesan cheese
½ cup milk
¼ cup olive oil (optional)
Heat oil in a large sauce pan over medium high heat. Add the onion and garlic, sauté until softened; about 3-5 minutes. Add tomato paste and stir into olive oil until it’s well blended. Add tomato sauce and tomatoes. If using dry basil, add that along with oregano, sugar, salt, and red pepper flakes. If using fresh basil, add it within the last half hour of cooking. Bring to a boil and then lower heat to a simmer and cover for an hour or more; stirring from time to time.
For meatballs, combine ground beef, eggs, garlic, breadcrumbs, basil, oregano, salt, pepper, Parmesan cheese, and milk. Mix this all together with your hands, and form into 1-2 inch balls. Take a large skillet and place over medium-high heat with about a ¼ cup of olive oil. Add meatballs in a single layer and cook, turning until they are brown all over. Optional: add a large spoonful of the simmering sauce to the skillet to add some flavor to the meatballs.
Once the meatballs are browned, add them to the simmering sauce. Continue to cook the sauce and meatballs together for another hour or so. Uncover for the last hour to thicken the sauce.
Cook pasta according to package directions. Serve sauce and meatballs over pasta with Parmesan cheese.
4. Meatloaf and Mashed Potatoes
1 ½ – 2 pounds ground beef
2 eggs, beaten
1 onion, chopped
1 cup milk
1 cup dried breadcrumbs
Salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons mustard
1/3 cup ketchup
Preheat oven to 350 degrees. In a large bowl, combine all ingredients and mix well. Transfer mixture into a lightly greased, 5×9 inch loaf pan. Bake at 350 degrees for one hour.
Optional: after 40 minutes, top with an additional 1/3 cup of ketchup and bake for the remaining 20 minutes.
Mashed Potato Ingredients:
3 pounds potatoes, peeled or not, quartered
2 teaspoons of salt, divided
½ cup of milk
5 tablespoons butter
Mashed Potato Directions:
Place potatoes in a large saucepan and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, and reduce heat. Cook for 20-30 minutes or until potatoes are very tender.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside.
Drain potatoes well and transfer into a large bowl. Add milk, butter, pepper, and remaining salt. Beat on low speed, or mash with a handheld potato masher.
5. Chicken Noodle Soup
2 tablespoons butter
2 stalks celery, chopped
1 medium onion, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 teaspoon thyme
1 ½ quarts chicken broth
8 ounces egg noodles
2 cups cooked chicken
Salt and pepper, to taste
Melt butter over medium heat in a large stockpot. Add celery, onion, carrots, garlic and thyme. Cook for about 5 minutes, or until vegetables are softened.
Pour in chicken broth and bring to a boil. Add egg noodles and cook for about 10 minutes or until tender.
Add chicken for another 5 minutes, and season with salt and pepper to taste.
Serve with soup crackers or a bread roll.
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