Best Comfortcore Recipes: Nostalgic Meals for the Soul

• Preheat the oven to 350°F (175°C).
• Cook the elbow macaroni according to package instructions. Drain and set aside.
• In a large pot, melt 1/4 cup butter over medium heat. Stir in the flour and cook for about 1 minute, until the mixture becomes slightly golden.
• Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 3-5 minutes.
• Add the cheddar, mozzarella, and Parmesan cheeses to the sauce. Stir until the cheese has melted and the sauce is smooth.
• Season the sauce with garlic powder, onion powder, salt, and pepper.
• Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
• Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
• In a small bowl, melt the 2 tbsp butter and mix it with the Panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
• Bake for 25-30 minutes, or until the top is golden and bubbly. Let cool for 5 minutes before serving.

• Preheat the oven to 400°F (200°C).
• In a large skillet, melt the butter over medium heat. Add the carrots, celery, and peas, and sauté for 5-7 minutes, until the vegetables are tender.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for another 3-5 minutes, until the sauce thickens.
• Add the shredded chicken, thyme, garlic powder, salt, and pepper. Stir well to combine.
• Roll out one pie crust and place it in the bottom of a 9-inch pie dish.
• Pour the chicken mixture into the pie dish over the crust.
• Place the second pie crust on top, pinching the edges together to seal. Cut a few slits in the top to allow steam to escape.
• Bake for 30-35 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.

• In a large skillet, melt 1 tbsp butter over medium-high heat. Add the beef and cook until browned, about 4-5 minutes. Remove the beef from the pan and set aside.
• In the same skillet, melt the remaining butter. Add the onions and mushrooms, and sauté for 5-7 minutes, until the mushrooms release their moisture and the onions soften.
• Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to form a roux.
• Gradually whisk in the beef broth and bring to a simmer. Cook for 3-5 minutes until the sauce thickens slightly.
• Stir in the sour cream, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Cook for another 2-3 minutes.
• Add the cooked beef back into the skillet and stir to combine. Let it simmer for an additional 3-5 minutes to heat through.
• Serve the beef stroganoff over a bed of cooked egg noodles.

Step 1: Build the Flavor Base

• In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat until shimmering.
• Add diced onion and cook for 4-5 minutes until softened and translucent (but not browned).
• Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
• Stir in tomato paste and cook for 1-2 minutes, until it darkens slightly. This caramelizes the sugars in the paste, creating deeper flavor.

Step 2: Simmer the Soup

• Add the canned tomatoes with their juice, breaking up the whole tomatoes with a wooden spoon.
• Pour in vegetable broth, then add dried basil, bay leaf, sugar, salt, and pepper.
• Bring to a gentle boil, then reduce heat to maintain a low simmer.
• Cover partially with a lid and simmer for 15 minutes, stirring occasionally.
• Remove bay leaf.

Step 3: Blend for Silky Smoothness

• For the smoothest results, use an immersion blender to purée the soup directly in the pot until completely smooth.
• No immersion blender? Let the soup cool slightly, then carefully transfer in batches to a regular blender. Remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape.

Step 4: Finish with Cream

• Reduce heat to low and stir in heavy cream.
• Taste and adjust seasoning if needed.
• Keep warm on low heat while preparing the grilled cheese.

How to Make the Perfect Grilled Cheese Sandwich

Step 1: Prepare the Bread

• Lay out all 8 bread slices on a clean work surface.
• Mix softened butter with garlic powder (if using) in a small bowl.
• Spread butter mixture evenly on one side of each bread slice, making sure to cover all the way to the edges.

Step 2: Add the Cheese

• Flip over 4 slices so the unbuttered sides are facing up.
• Divide shredded cheese mixture evenly among these 4 slices.
• Top with remaining bread slices, buttered side up.

Step 3: Cook to Golden Perfection

• Heat a large skillet (cast iron works best) over medium-low heat. The key is to cook slowly for even browning.
• Place sandwiches in the skillet (work in batches if needed).
• Cook for 3-4 minutes until golden brown on the bottom.
• Carefully flip and cook for another 2-3 minutes until second side is golden and cheese is completely melted.
• Transfer to a cutting board and let rest for 1 minute before slicing diagonally.

• In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
• Stir in the sun-dried tomatoes and Italian seasoning. Cook for another 1-2 minutes.
• Add the chicken broth and bring to a simmer. Let cook for 10-15 minutes.
• Stir in the shredded rotisserie chicken, heavy cream, spinach and Parmesan cheese. Continue cooking until the soup is heated through.
• Season with salt and pepper to taste, and garnish with fresh basil before serving.