Three comfort food recipes to make you warm & cozy

This segment is all about comfort food! Home economist and cookbook author Emily Richards shares her take on three classics.

Four Cheese Mac and Cheese

1 lb (450 g) dried elbow macaroni pasta
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
4 cups (1 L) milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 cups (500 mL) shredded extra-sharp (extra-old) Cheddar cheese
1-1/2 cups (375 mL) shredded sharp (old) Cheddar cheese
1-1/4 cups (310 mL) shredded fontina, provolone, or mozzarella cheese
1/4 cup (60 mL) grated Parmesan Cheese

Topping
2 cups (500 mL) panko breadcrumbs
1/2 cup (125 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh parsley
1/3 cup (75 mL) butter, melted

In a pot, cook macaroni for about 8 minutes or until al dente. Drain and rinse with cold water and set aside.
Preheat oven to 375°F (190°C).
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk, salt, and pepper. Cook, whisking gently, for about 10 minutes or until slightly thickened. Stir in cheeses until smooth.
Stir in macaroni. Pour into a 12-cup (3 L) rectangular or oval casserole dish.
In a bowl, stir together panko, cheese, parsley, and butter. Sprinkle over macaroni.
Cover with foil and bake for about 20 minutes or until bubbly around the edges.
Uncover and bake for about 10 minutes or until golden.

Serves 8.

Singapore Noodles

4 oz (125 g) dried rice vermicelli noodles, boiling water
1-1/2 tbsp (22 mL) curry powder
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) granulated sugar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) each yellow miso and sesame oil
2 tbsp (30 mL) canola oil, divided
3 large eggs, lightly beaten
1 small onion, thinly sliced
2 garlic cloves, minced
1 medium carrot, cut into thin strips
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 tsp (5 mL) grated fresh ginger
1 pkg (350 g) extra-firm tofu, drained and cut into small cubes
2 green onions, sliced

Place noodles in a large bowl, cover with boiling water and let stand for 3 minutes. Drain well, cut noodles into 8-inch lengths and set aside.
In a small bowl, combine curry powder, salt, pepper, sugar, soy sauce, miso and sesame oil; set aside.
In a wok or a very large skillet, heat 1 tbsp oil over high heat. Add scrambled eggs.
Wipe the wok clean, then heat the remaining oil over high heat. Stir-fry the onion for 1 minute. Add garlic, carrot, red pepper, green pepper, ginger, tofu and sauce mixture; Cook for 2 minutes.
Stir in noodles, eggs and green onions; let cook for 1 minute, tossing well so noodles are evenly coated with sauce.

Zuppa di Riso (Rice Soup)

2 tbsp (30 mL) extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 tsp (1 mL) red pepper flakes
1 cup (250 mL) Arborio rice
2 Yukon Gold potatoes, peeled and diced
1 tomato, chopped (optional)
6 cups (1 L) vegetable or chicken broth
1/4 cup (50 mL) chopped fresh parsley
1 bay leaf
Pinch each salt and pepper
3 tbsp grated Parmesan or Romano cheese

In a pot, heat oil over medium heat and cook onion, garlic, carrot, celery and red pepper flakes for about 5 minutes or until softened.
Add rice and stir to coat.
Add stock, potatoes, tomato, if using and parsley and bay leaf; bring to a boil.
Reduce the heat and simmer for about 15 minutes or until the rice and potatoes are tender.
Remove bay leaf and stir in salt and pepper.
Sprinkle with cheese.