Picks and Readers' Favorites - Yankee Magazine
Comfort Foods Selected by the Editors of Yankee Magazine h my goodness! Meatloaf, mac and cheese, clam chowder — folks can pretty much agree on what makes great comfort food. These recipes get rave reviews from our readers and are hearty enough to fill your belly while feeding your soul. MACARONI AND CHEESE CRUNCHY HAMBURGER CASSEROLE OLD FASHIONED CHICKEN AND DUMPLINGS DOWNEAST CLAM CHOWDER FAST AND FANCY CHICKEN MOM’S MEATLOAF FIREHOUSE CHILI CHICKEN POT PIE BLUEBERRY BOY BAIT WHOOPIE PIES
MACARONI AND CHEESE This recipe is delicious. I doubled the amount of Panko and used more crushed red pepper than the recipe called for and it was great. – Jacqueline Cebik TOTAL TIME: 25 MINUTES • YIELD: 4–6 SERVINGS 7 tablespoons salted butter, divided 3/4 cup panko breadcrumbs 1 8-ounce package ziti, macaroni, or your favorite pasta 4 tablespoons all-purpose flour 2 cups milk 1/4 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepper Pinch crushed red-pepper flakes 1 tablespoon Dijon mustard 8 ounces (about 2 cups) extra-sharp Vermont cheddar cheese, shredded 1/3 cup grated Parmesan cheese Preheat oven to 350°. Melt 3 tablespoons butter in a large, heavy skillet. Add panko and stir until coated; set aside. Cook pasta according to package, stopping 2 minutes shy of suggested cooking time. Drain and set aside. Meanwhile, melt remaining 4 tablespoons butter in a large, heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking continuously, about 1 minute; don’t let mixture brown. Add milk gradually and cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat; add salt, pepper, red-pepper flakes, mustard, and cheeses, whisking until melted. Add pasta; then spoon mixture into a lightly greased 2-quart casserole or four lightly greased 2-cup baking dishes. Sprinkle with breadcrumbs. Bake 20-25 minutes, or until bubbly.