Mac and Cheese, the perfect winter comfort food

Recipes from Chef Heidi Fink

  • Dec. 25, 2019 7:30 a.m.

– Story and recipes by Chef Heidi Fink Photography by Don Denton

Blustery winter days call for the most comforting of foods: warming bowls of soup, piles of buttery mashed potatoes or melty grilled-cheese sandwiches. Hearty, nourishing and so delicious, comfort foods like these bring feelings of familiarity and satisfaction to the darkest days of the year.

After coming in from a brisk walk in Uplands Park or along the seashore in Oak Bay, I love to warm up the family with a pot of my stovetop macaroni and cheese. Quicker to make than our mothers’ mac and cheese, this has a decadent, silky sauce, thanks to the magic of three different cheeses and a couple of eggs.

The sauce ingredients are prepped while the pasta is cooking and then stirred into the drained and buttered noodles to make something more than the sum of its parts: a very flavourful and rich sauce that no one will know took you less than 10 minutes to make.

I almost always add something extra. My favourite add-in is Red Barn double-smoked bacon, or the wonderful maple-rosemary bacon from Whole Beast, cooked and crumbled into the creamy sauce just before serving.

For a veg-friendly option, try roasted florets of broccoli or cauliflower, always the perfect vegetables to pair with cheese sauce. If there is time, stop at Ottavio’s delicatessen for some gourmet cheese ends to add to your sauce, or some olives and crackers to nibble on while you wait for the meal to cook.

Whatever your comfort food, whether mac and cheese or something entirely different, make sure to enjoy it on as many cosy evenings as you can this winter.

THREE CHEESE STOVETOP MAC & CHEESE

Serves 4 to 8, appetites depending

Pasta:

454 g (1 lb) dry macaroni

10 ml (2 tsp) salt

Sauce:

2 large eggs

2 large egg yolks

500 ml (2 cups) light cream

1 ml (¼ tsp) Tabasco sauce

1 ml (¼ tsp) salt; more, to taste

1 ml (¼ tsp) ground black pepper

5 ml (1 tsp) dry mustard

10 ml (2 tsp) cornstarch

60 ml (4 Tbsp) butter

114 g (4 oz) block-style cream cheese

114 g (4 oz) mozzarella cheese, grated

284 g (10 oz) sharp white cheddar cheese, grated

Add-ins:

454 g (1 lb) bacon, cooked and chopped

or

454 g (1 lb) vegetables, roasted (broccoli or cauliflower are my favourites)

Add-ins:

If using bacon, place bacon slices evenly on a parchment-lined tray and bake in a 350 F oven for 10 to 15 minutes, until done to your liking. Remove to a plate lined with paper towel. As soon as the bacon is cool enough to touch, place cooked slices on a cutting board and chop.

If using broccoli or cauliflower, chop into medium-sized florets, toss with a bit of oil and salt, place on a parchment-lined tray and bake in a 400 F oven for about 8 minutes (for broccoli) and 15 minutes (for cauliflower) until tender-crisp with some browning around the edges of the florets.

Pasta:

Place 3 litres of water and 2 tsp of salt in a large pot. Bring to a boil over high heat. Stir in the macaroni. Cook for 8 to 10 minutes, until cooked to your preferred firmness.

Sauce:

Meanwhile, mix the eggs, egg yolks, light cream, Tabasco sauce, salt, pepper, mustard powder and cornstarch in a medium bowl. Whisk to combine well. Set aside. Chop the cream cheese into cubes, and get the other two cheeses grated and ready to go.

A few minutes before the pasta is done cooking, heat up the roasted vegetables or cooked bacon, if using. I usually pop them back into the oven on the tray I roasted them on.

Once the pasta has finished cooking to your liking, drain and return to the pot along with the butter. Keep the pot on low heat. Stir to melt the butter. At this point add your heated vegetables (if using) or bacon (if using).

Pour the egg mixture over the buttered noodles and vegetables along with the cubed cream cheese and all of the grated cheese. Stir until thoroughly combined and cheese starts to melt. Stir constantly while cooking over low heat, until mixture is hot and creamy and slightly thickened, about 5 minutes. Be careful not to overcook. Serve immediately.

For more recipes and for classes from Chef Heidi Fink, visit her website here.

FoodRecipes

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

New MP Taylor Bachrach makes his first trip to Bella Coola

Bachrach said he is keen to get to know his riding and the members of his constituency

Bachrach rejects calls for police action against demonstrators

Skeena-Bulkley Valley MP says only way out of crisis is “true nation-to-nation” talks

Nuxalk Nation celebrates first carpentry graduates

11 students graduated from the community’s first carpentry program

Bella Coola leave their mark on All Native Basketball Tournament as they reach Intermediate final

Nuxalk Braves bring home a strong second place finish; three individual awards for Marlon Edgar-Apps

All Native Basketball: Finals matchups start to take shape as title games approach

Two Prince Rupert sides in contention, while two dynasties are on the brink

VIDEO: Illicit drug overdoses killed 981 in B.C. in 2019, down 38%

Chief coroner says figures were down about a third in the province’s fourth year of the opioid crisis

VIDEO: B.C.’s seventh coronavirus patient at home in Fraser Health region

Canada in ‘containment’ as COVID-19 spreads in other countries

B.C. takes over another Retirement Concepts senior care home

Summerland facility latest to have administrator appointed

RCMP pull office from Wet’suwet’en territory, but hereditary chiefs still want patrols to end

Chief says temporary closure of field office not enough as Coastal GasLink pipeline dispute drags on

Prescription opioids getting B.C. addicts off ‘poisoned’ street drugs

Minister Judy Darcy says Abbotsford pilot project working

Royals, Elvis, Captain Cook: Hundreds of wax figures find new life in B.C. man’s home

Former director of Victoria’s Royal London Wax Museum still hopes to revive wax figure tourism

Teck CEO says Frontier withdrawal a result of tensions over climate, reconciliation

Don Lindsay speaks at mining conference, a day after announcing suspension of oilsands project

Okanagan man swims across Columbia River to evade Trail police

RCMP Cpl. Devon Reid says the incident began the evening of Thursday, Feb. 20

‘Hilariously bad’: RCMP looking for couple with forged, paper Alberta licence plate

Mounties said the car crashed when it lost a wheel but the duo ran away as police arrived

Most Read