I don’t know about you, but at my house, we’ve been eating a lot of comfort food lately. Like most Americans, we’re sheltering in place as our communities deal with the COVID-19 pandemic. And while we’ve been trying out recipes that take a little extra time, like homemade bread and other family-friendly kitchen projects, sometimes quick, comforting meals are all we have the energy to muster.
Check out our entire guide to cooking, cleaning and making the most of your time indoors.
The Easiest Lunch Ever
While I work from home full time, my spouse (who temporarily closed his business) is All-Day Super Dad, using cooking and baking projects as teaching tools for our 5-year-old son. That’s where this easy mac and cheese recipe comes in. It’s become a regular lunch around here.
From my home office, I can tell it’s a mac and cheese day when I hear the fridge door crack open and pans being plunked on the stovetop. Ian does the grown-up tasks, like starting the stove, grating cheese and measuring liquids, while Rowan helps out with the kid jobs—gathering ingredients and stirring in the cheese until it’s good and melty. When I hear them plating up the mac about a half-hour later, I know it’s my cue to break for lunch.
So here’s my quarantine gift to you. It’s a quick, comforting recipe that’s made from kitchen staples. And to nix all the guesswork, chef Dana Elliott even shows you how to make it in the video above.
How to Make Stovetop Macaroni and Cheese
This simple mac and cheese recipe comes to us from reader Imogene Hutton of Brownwood, Texas. It serves six. If you don’t have that many people to feed right now, don’t worry: It’s easy to reheat. See our instructions below.
Ingredients
- 1 package (7 ounces) elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- Paprika, optional
Instructions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.
Store the leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat Leftover Macaroni and Cheese
To reheat, just pop the leftovers in a pan over low heat, then stir in a splash of milk. This will return the creaminess from the first go ’round. To boost the cheesy factor, Ian also likes to sprinkle on cheddar cheese powder, but the leftovers are plenty comforting without it. Cook and stir the macaroni and cheese until the sauce is creamy and heated through, about 5 minutes.
Now that lunch is made (and gobbled up), take the time you just saved to do something fun, like finding the next concert you’ll livestream or using these secret Netflix codes to pick a new show to watch. You deserve it.
Veggie Sides to Go with Mac
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My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Colcannon Potatoes
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
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My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. —Mary Ann Truitt, Wichita, Kansas
Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Veggie Macaroni & Cheese
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
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If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
Faux Potato Salad
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Southwestern Sauteed Corn
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
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-Sherree Stahn, Central City, Nebraska
Grilled Street Corn
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Baked Parmesan Breaded Squash
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This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Cheese Smashed Potatoes
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Roasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Smoky Cauliflower Bites
These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
Gouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Cheesy Bacon Spaghetti Squash
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma
Tortellini Bake
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Parmesan Sweet Potato Wedges
I roast these sweet potato fries when I want a fun and different side. The crispy Parmesan coating is the best. We like mustard, but they're also great dipped in garlic aioli, barbecue sauce or even ketchup. —Amy Green, Carrollton, Texas
Inside-Out Veggie Dip
Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. —Judie Thurstenson, Colcord, Oklahoma
Fresh Sugar Snap Pea Salad
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
Tomato-Onion Green Beans
Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois
Garlic Mashed Cauliflower
I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania
Garlic Pepper Corn
I've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida
Roasted Vegetable Dip
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
Calico Squash Casserole
I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. —Lucille Terry, Frankfort, Kentucky
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Edamame Corn Carrot Salad
I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Slow-Cooked Broccoli
This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
Mashed Cauliflower au Gratin
Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, Michigan
Super-Simple Garlic Broccoli
My kids love broccoli, especially with lots of garlic. It’s great for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York
Avocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Oven-Roasted Spiced Carrots
I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
Sour Cream Cucumbers
It’s been a tradition at our house to serve this cucumber onion salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio
Dilly Veggie Pizza
This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Pumpkin & Cauliflower Garlic Mash
I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Green Bean-Cherry Tomato Salad
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey
Olive Oil Mashed Potatoes with Pancetta
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
Triple Tomato Flatbread
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
Cream-of-the-Crop Veggies
Veggies can be a hard get-go for kids. So let them choose from the garden patch and they’ll end up eating everything without a scrap left. —Lorraine Caland, Shuniah, Ontario
Zucchini Dinner Rolls
Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. —Robert Keith, Rochester, Minnesota
Seven-Layer Mediterranean Dip
I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won’t even touch hummus or Greek olives on their own! —Bee Engelhart, Bloomfield Township, Michigan
Roasted Cauliflower & Brussels Sprouts with Bacon
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
Broccoli and Apple Salad
Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
Homemade Guacamole
Ever wonder how to make guacamole? Just whip together this delicious blend of your favorite fresh ingredients.—Joan Hallford, North Richland Hills, Texas
Herbed Butternut Squash
This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
Colorful Quinoa Salad
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario