Winter time is perfect for breaking out the tried-and-true comfort recipes your mom used to make. For these times, there's David Venable, whom we partnered with on this post.
You can find just about any excuse to get in the kitchen and cook comfort food. Your commute took longer than expected, your boss was grumpy, you tripped while crossing the street, your apartment is cold . . . Really, anything works. Comfort food is what makes it all better, filling you with forkfuls of contentment and smoothing over any troubles. And these tried-and-tested dishes deliver when you're craving something soothing.
Source: Lauren Hendrickson, David Venable and Ben Fink Photography, Nicole Perry
1 Chicken Noodle Soup
2 Chicken Cheesesteak Egg Rolls
3 Funnel Cake Hot Dogs
4 Chicken-Spaghetti Casserole
5 Baked Potato Soup
6 Monte Cristo Burger
7 Easy Tomato Sauce
8 Frito Pie
9 Carbonara Potato Skins
10 Pizza Cones
11 Bacon-Wrapped Hot Dogs
12 Stuffed French Toast
13 Spicy Soba Noodles
14 Presidential Chili
15 Split Pea Soup
16 Asparagus Lasagna
17 Mac 'n' Cheese Bites
OK, macaroni and cheese is a favorite since birth, so turning it into a crunchy ball of goodness elevates its comfort level. Be warned: you'll probably eat all of these mac 'n' cheese bites in one sitting. And for more great comfort-food recipes, take a look at David Venable's new cookbook, Back Around the Table, an In the Kitchen With David Cookbook from QVC's Resident Foodie.
Mac 'n' Cheese Bites
From David Venable
Notes
These delicious bites can be wrapped and frozen for up to 1 month.
Ingredients
- Vegetable oil spray
1 tablespoon plus 2 teaspoons kosher salt
8 ounces elbow macaroni
1 tablespoon unsalted butter
1 tablespoon plus 1/2 cup all-purpose flour
1 cup whole milk, warmed, plus 2 tablespoons
1 cup (4 ounces) shredded chipotle Gouda
2 1/2 cups (10 ounces) shredded yellow sharp cheddar
3/4 cup sour cream
6 ounces cooked ham, cut into small dice
1 cup (4 ounces) shredded Italian Fontina
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
3 large eggs
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Directions
- Spray a 9-by-13-inch baking dish with vegetable oil spray.
- Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the macaroni, and cook until tender but still al dente. Drain the macaroni in a colander.
- Make a roux by melting the butter in a large saucepan over medium heat. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, for 2 minutes. Whisk in the warm milk and continue stirring until the sauce thickens slightly. Add the gouda and 1 cup of the cheddar and stir until melted.
- Pour the cooked macaroni, cheese sauce, sour cream, ham, 1 1/2 cups cheddar, the fontina, 1 teaspoon salt, and the white pepper into a large bowl, and mix well. Taste for seasoning. Pour the macaroni and cheese into the prepared dish. Cover with plastic wrap, press down, and refrigerate for at least 2 to 3 hours or overnight, until the macaroni is chilled, firm, and set.
- Mix the remaining 1/2 cup flour, 1 teaspoon salt, and black pepper together in a shallow bowl. In another shallow bowl, whisk the eggs and the remaining 2 tablespoons milk together. Put the breadcrumbs in a third shallow bowl. Remove the chilled macaroni and cheese from the refrigerator and slice into 36 pieces. Roll each piece into a 1- to 1-1/2-inch ball, about the size of a golf ball.
- Dredge each ball in the flour mixture, dip into the beaten egg mixture, and then dredge in the breadcrumbs, making sure to coat completely during each step. Refrigerate the bites while heating the canola oil for deep-frying.
- Heat the oil in a deep fryer to 350°F. Or, clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2 inches of oil and heat on medium-high heat until the temperature reads 350°F. Using a slotted spoon, add 8 to 10 balls to the hot oil and fry until golden brown, about 3 minutes, turning them halfway through cooking. (Cook the bites in batches, or the oil won't stay hot and they will be soggy rather than crisp.) Using a slotted spoon, remove the fried bites and place them on paper towels. Fry the remaining bites. Serve immediately.
Information
- Category
- Pasta/Noodle, Side Dishes
- Cuisine
- North American
- Yield
- 36 bites