ONLINE EXTRA — FOR YOUR COMFORT: Beer-Baked Mac ’N’ Cheese . . . Macaroni and Cheese . . . Pork, Fennel and Squash Stew, etc.

Beer-Baked Mac ’N’ Cheese

1 cup (2 sticks) butter

½ cup flour

½ cup amber beer

2 cups half and half

½ pound brie

16 ounces (2 packages) cream cheese

1½ cups crumbled Gorgonzola cheese

2½ cups shredded cheddar cheese

1½ cups grated Parmesan cheese, divided

1 16-ounce box penne pasta, cooked and drained

Salt and pepper

½ cup panko or bread crumbs

Heat the oven to 350 degrees.

In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.

Add the brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.

Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

Cool slightly before serving.

Yield: Serves 16.

Approximate nutritional analysis per servings: 566 calories, 20 grams protein, 29 grams carbohydrates, 1 gram fiber, 41 grams fat (25 grams saturated), 123 milligrams cholesterol, 2 grams sugar, 611 milligrams sodium.

Macaroni and Cheese

1 pound small elbow macaroni

7 tablespoons butter

¾ cup plus 2 tablespoons (3½ ounces) flour

1/3 cup minced onion

4 ounces finely shredded Parmesan cheese

Heaping ½ teaspoon oregano

Heaping ½ teaspoon Old Bay seasoning

Heaping ½ teaspoon salt

Heaping ½ teaspoon pepper

Pinch nutmeg

2½ cups cream

¾ cup milk

Heat the oven to 400 degrees. Bring a large pot of lightly salted water to a boil and add the macaroni. Cook until the macaroni is al dente, 8 to 10 minutes, or according to the instructions on the packaging. Drain and set aside.

While the water is coming to a boil, in a large, heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour, and cook, whisking to form a blond roux (the mixture will be very stiff at first, but will loosen slightly as the flour is hydrated), about 2 minutes.

Whisk in the onion, then the cheese, oregano, Old Bay, salt, pepper and nutmeg. Whisk the cream and milk in slowly until fully incorporated.

Cook the mixture at a very gentle simmer, stirring frequently to cook out the flour taste, about 20 minutes (scrape the bottom of the pan occasionally to prevent the flour from sticking).

In a large bowl, toss the pasta with the cheese sauce. Place the mixture in a 3-quart casserole and bake until warmed through and lightly toasted on top, about 30 minutes. Cool a few minutes before serving.

Yield: Serves 8.

Approximate nutritional analysis per servings: 682 calories, 17 grams protein, 56 grams carbohydrates, 2 grams fiber, 44 grams fat (27 grams saturated), 145 milligrams cholesterol, 3 grams sugar, 412 milligrams sodium.

Pork, Fennel and Squash Stew

1 tablespoon olive oil

1½ pounds lean, boneless pork loin, trimmed of fat and cut into ¾-inch cubes

1 medium onion, coarsely chopped

1 leek, halved and coarsely chopped (white and light green portions only)

1 clove garlic, minced

2 carrots, sliced

2 small to medium fennel bulbs, trimmed and coarsely chopped

½ red bell pepper, chopped

½ teaspoon pepper

½ teaspoon rubbed sage

¼ teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

1/8 teaspoon ground nutmeg

1 14.5-ounce can no-salt-added diced tomatoes

1 cup fat-free reduced-sodium chicken broth

½ cup dry red wine

½ medium to large butternut, carnival or other winter squash, seeded, peeled and cut into ¾-inch cubes (about 2 cups cubes)

4 teaspoons cornstarch

Spray a Dutch oven with nonstick spray coating. Add oil to pan and heat over medium-high heat. Add pork and cook, stirring occasionally, until pork is browned. Add onion, leek and garlic and cook, stirring occasionally, until onion wilts, about 3 to 4 minutes. Add carrots, fennel, red pepper and seasonings; cook, stirring frequently, 3 to 4 minutes. Stir in tomatoes, broth and wine. Cover, heat until boiling, reduce heat to low and cook 10 minutes.

Stir in squash. Cover and cook about 30 minutes or until vegetables are tender.

Blend cornstarch into 1 tablespoon cold water, blending until cornstarch is completely dissolved. Blend cornstarch mixture into stew. Increase heat to medium. Cook, stirring occasionally, until bubbly and slightly thickened, about 5 minutes.

Yield: Serves 6.

Approximate nutritional analysis per servings: (1 1/3-cup) serving: 314 calories, 20 percent of calories from fat, 7 grams fat (2 grams), 74 milligrams cholesterol, 35 grams carbohydrates, 30 grams protein, 230 milligrams sodium, 7 grams dietary fiber.

Au Gratin Potato Casserole

2 pounds red-skinned potatoes, not peeled (about 5 to 6 medium)

¼ cup very finely chopped onion

2 cloves garlic, minced

2 tablespoons all-purpose flour

1½ cups fat-free skim milk

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons minced flat-leaf (Italian) parsley, minced, divided

1 cup reduced-fat shredded cheddar cheese

2 tablespoons shredded Parmesan cheese

Scrub potatoes and remove eyes. Cut larger potatoes in half. Place potatoes in large saucepan and add cold water to cover. Cover pan and heat over high heat until water boils. Reduce heat and cook until potatoes are tender, about 30 to 40 minutes. Drain potatoes and set aside to cool slightly.

Preheat oven to 350 degrees. Spray an 11-by-7-inch (2-quart) casserole dish with nonstick spray coating.

Combine onion, garlic, flour, milk, salt and pepper in a medium, heavy saucepan. Whisk thoroughly, blending until the flour is completely dissolved. Heat over medium-low heat, whisking constantly, until milk is bubbly and slightly thickened. Remove from heat. Whisk in 1 tablespoon parsley and the cheddar cheese; stir until cheese is blended.

When potatoes are just cool enough to handle, peel and slice ¼-inch thick. Place sliced potatoes in prepared casserole dish. Drizzle cheese sauce over potatoes, covering slices evenly and completely. Sprinkle with Parmesan cheese. Bake 20 to 30 minutes or until hot and golden. Sprinkle with remaining parsley just before serving.

Yield: Serves 12.

Approximate nutritional analysis per 1-cup serving: 117 calories, 8 percent of calories from fat, 1 gram fat (1 gram saturated), 3 milligrams cholesterol, 21 grams carbohydrates, 6 grams protein, 116 milligrams sodium, 2 grams dietary fiber.

Haddock Fillets in Cider

2 tablespoons flour

½ teaspoon salt

¼ teaspoon freshly ground pepper

4 haddock or other white fish fillets, 6 ounces each

4 sprigs flat-leaf parsley, minced

1 shallot, minced

Fennel fronds, coarsely chopped

4 slices lemon

1¼ cups Irish cider

1 tablespoon butter

Heat oven to 350 degrees. Combine the flour, salt and pepper in a shallow bowl. Coat the fish in the seasoned flour; place in greased baking dish. Sprinkle with parsley, shallot and fennel fronds. Place the lemon slices on top of the fish. Pour cider over the fish; dot with butter. Cover pan with foil.

Bake until the sauce is bubbling, 20 to 25 minutes. Remove dish from oven; heat the broiler. Remove the foil; pour off 1 cup of the sauce for serving. Place fish under the broiler about 4 inches from heat source. Broil until fish is lightly browned, 4 to 5 minutes. Place a fish fillet on each plate; spoon reserved sauce over the top.

Yield: Serves 4.

Approximate nutritional analysis per servings: 195 calories, 20 percent of calories from fat, 4 grams fat (2 grams saturated), 106 milligrams cholesterol, 5 grams carbohydrates, 33 grams protein, 414 milligrams sodium, no fiber.

Whiskey-Braised Pork with Colcannon

1 pork shoulder (3 to 4 pounds), boned, tied

2 teaspoons salt

1½ teaspoons freshly ground pepper plus more to taste

¼ cup vegetable oil

1 each, chopped: yellow onion, carrot

3 sprigs fresh thyme

2 cloves garlic, smashed

1 bay leaf

½ teaspoon dry mustard

1¼ cups whiskey

2 quarts chicken broth

1 teaspoon brown sugar

¼ teaspoon ground nutmeg

COLCANNON:

1½ pounds Yukon Gold potatoes, cooked, peeled

¾ cup whipping cream

1 stick (½ cup) butter

2 teaspoons freshly ground pepper

½ teaspoon salt

1 small Savoy cabbage, very thinly sliced

2 leeks, sliced

1 yellow onion, diced

10 sprigs parsley, chopped

Heat oven to 325 degrees. Season the pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat; brown on all sides, about 10 minutes. Remove meat to plate. Add onion and carrot to the Dutch oven. Cook until vegetables are lightly caramelized, about 5 minutes. Add thyme, garlic, bay leaf and dry mustard; cook 1 minute. Add whiskey; cook, stirring up browned bits, until liquid reduces by half, about 5 minutes. Stir in broth, brown sugar, nutmeg and black pepper to taste. Add meat; cover. Roast until the meat is tender, about 3 hours.

Meanwhile, for colcannon, mash potatoes in a large bowl. Mix in the cream and half of the butter. Season with pepper and salt; set aside. Melt the remaining butter in a large skillet over medium heat; add cabbage, leeks and onion. Cook until the vegetables are crisp-tender, about 8 minutes. Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.

Remove braised pork from oven; cool 10 minutes. Transfer meat to cutting board. Strain liquid into a fat separator (or skim off fat); return liquid to pan. Cook over medium-high heat until reduced by three-quarters, about 15-20 minutes; set aside. Cut pork shoulder into thick slices. Spoon colcannon onto dinner plates. Place pork slices on the colcannon; spoon reduced juices around the plate.

Yield: Serves 6.

Approximate nutritional analysis per servings: 898 calories, 55 percent of calories from fat, 54 grams fat (24 grams saturated).

Smoked Salmon and Bagel Strata

Vegetable oil spray

8 large eggs

1½ cups milk (2 percent or whole)

1 cup sour cream (reduced-fat is OK), plus extra for serving

12 ounces smoked salmon, cut into matchsticks

¼ cup chopped fresh dill

1 teaspoon grated lemon zest

6 plain or egg bagels, cut into ½-inch pieces

Sprigs fresh dill for garnish

Chopped red onion, capers and lemon wedges for serving

Spray a 9-by-13-inch pan with vegetable oil.

In a large bowl, whisk eggs, milk and sour cream until blended. Stir in salmon, dill and lemon zest.

Spread bagel cubes in prepared pan. Pour egg mixture evenly over, pushing down cubes to soak them. Cover and refrigerate overnight.

Let strata sit at room temperature while you heat the oven to 350 degrees. Bake until puffed and golden, 40 to 45 minutes. Let rest 5 minutes. Garnish with dill and serve with onion, capers, sour cream and lemon wedges on the side.

Yield: Serves 12.

Approximate nutritional analysis per servings: 231 calories, 33 percent of calories from fat, 8.4 grams fat (3.4 grams saturated, 2.8 grams monounsaturated), 156.6 milligrams cholesterol, 15.7 grams protein, 22.2 grams carbohydrates, 0.8 grams fiber, 498 milligrams sodium.

Monte Cristo Strata

Vegetable oil spray

8 large eggs

2 cups milk (2 percent or whole)

6 shakes of Tabasco sauce

1 teaspoon dry mustard

1 1-pound loaf good-quality sliced white bread, torn into ½-inch pieces

8 ounces sliced turkey, cut into matchsticks

8 ounces sliced ham, cut into matchsticks

3 cups shredded Swiss cheese

Spray a 9-by-13-inch pan with vegetable oil. In a large bowl, whisk eggs, milk, Tabasco and mustard until blended.

Arrange as much of the bread as you can in a single layer in the prepared pan. Top, in layers, with the turkey, ham and half the cheese. Top with the remaining bread, and pour on the egg mixture, tilting the pan to make sure the bread is coated. Sprinkle with the remaining cheese. Cover and refrigerate overnight.

Let the strata sit at room temperature while you heat the oven to 350 degrees. Bake until puffed and golden, 40 to 45 minutes. Let rest 5 minutes.

Yield: Serves 12.

Approximate nutritional analysis per servings: 473 calories, 48 percent of calories from fat, 25.2 grams fat (13.1 grams saturated, 8.3 grams monounsaturated), 240.3 milligrams cholesterol, 29.4 grams protein, 31.3 grams carbohydrates, 0.8 grams fiber, 1,735 milligrams sodium.

Bacon and Egg Bake with Hash Brown Crust

Vegetable oil spray

1 24-ounce package frozen shredded hash browns, thawed and drained

8 ounces bacon, cooked crisp

½ cup chopped sun-dried tomatoes (about 3 ounces)

¼ cup chopped fresh parsley

2 cups shredded Cheddar cheese

8 eggs

1½ cups milk (2 percent or whole)

½ teaspoon pepper

Crushed tomatoes or salsa (optional)

Heat oven to 450 degrees. Spray a 9-by-13-inch pan with vegetable oil. Press potatoes firmly along bottom and up sides of pan, pressing with the bottom of a glass to distribute evenly. Spray with vegetable oil. Bake 25 minutes; potatoes will look barely done.

Remove pan from oven. Reduce temperature to 350 degrees. Crumble bacon over potatoes. Sprinkle tomatoes, parsley and cheese on top. In a large bowl, beat eggs, milk and pepper, and pour over cheese. Bake 40 to 45 minutes, until eggs are set and crust is nicely browned. Let rest 5 minutes before cutting. Serve with crushed tomatoes or salsa.

Yield: Serves 12,

Approximate nutritional analysis per servings: 337 calories, 56 percent of calories from fat, 21 grams fat (10.1 grams saturated, 7.8 grams monounsaturated), 223.6 milligrams cholesterol, 20.8 grams protein, 16.2 grams carbohydrates, 1.3 grams fiber, 794.3 milligrams sodium.

Meatloaf Muffins

1 teaspoon olive oil

1 cup finely chopped onion

½ cup finely chopped carrot

1 teaspoon dried oregano

2 garlic cloves, minced

1 cup ketchup, divided

1½ pounds 96 percent lean ground beef

1 cup finely crushed fat-free saltine crackers (about 20)

2 tablespoons mustard

1 teaspoon Worcestershire sauce

¼ teaspoon black pepper

½ cup egg substitute, such as Egg Beaters

Cooking spray

Preheat oven to 350 degrees. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, oregano and garlic and saute for 2 minutes. Let the mixture cool.

In a large bowl, combine onion mixture, ½ cup ketchup and the remaining ingredients except cooking spray. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each muffin with 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.

Yield: Serves 6.

Approximate nutritional analysis per servings: 267 calories, 5.3 fat grams.

Chicken and Mushroom Chowder

¼ cup dried porcini mushrooms

2 slices bacon

1 boneless, skinless chicken breast half

1 onion

2 russet potatoes, chopped

2 cloves garlic

2 ears of corn

2 14½-ounce cans chicken broth

1 28-ounce can peeled tomatoes, drained

2 packed cups baby spinach leaves

1 bay leaf

2 tablespoons fresh thyme leaves

1 teaspoon each: herbs de Provence, salt

½ teaspoon each: red pepper flakes, ground allspice

Freshly ground black pepper

2 tablespoons chopped each: flat-leaf parsley, cilantro

Place mushrooms in a small bowl; cover with boiling water. Set aside 20 minutes. Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes. Crumble into pieces; set aside. Dice separately the chicken, onion, potatoes and tomatoes. Mince garlic. Cut kernels off corn.

Add onions to Dutch oven; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add chicken; cook, stirring often, until it turns white, about 4 minutes. Add potatoes, corn, broth and tomatoes. Cook 4 minutes.

Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder. Carefully drain mushrooms; add to chowder.

Increase heat to medium-high. Cook until potatoes are tender, about 10 minutes. Adjust seasoning. Stir parsley and cilantro into chowder. Garnish with bacon.

Yield: Serves 6.

Approximate nutritional analysis per servings: 200 calories, 13 percent of calories from fat, 3 grams fat (1 gram saturated), 14.5 milligrams cholesterol, 32 grams carbohydrates, 15 grams protein, 1,081 milligrams sodium, 6 grams fiber.

Banana-Nut Muffins

1 ¾ cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 beaten egg

½ cup milk

¾ cup mashed banana

½ cup chopped nuts

¼ cup cooking oil

Streusel topping (optional):

3 tablespoons all-purpose flour

3 tablespoons brown sugar

¼ teaspoon ground cinnamon

2 tablespoons butter

2 tablespoons chopped nuts

Grease 12 2.5-inch muffin cups; set aside.

In medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

In another bowl, combine egg, milk, oil, mashed banana and nuts. Add egg mixture all at once to flour mixture. Stir just until moistened. You do not want to over stir. This will cause muffins to become tough.

Spoon batter into prepared muffin cups, filling each 2/3 full.

If desired, sprinkle streusel topping over muffin batter in cups. Topping is made by cutting butter (see ingredients list above) into mixture of flour, brown sugar and ground cinnamon until mixture resembles coarse crumbs. Stir in nuts.

Bake in a 400-degree oven 18 to 20 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before serving.

Yield: Serves 12.

Approximate nutritional analysis per serving including topping: 222 calories, 4.5 grams protein, 27.3 grams carbohydrates, 11 grams fat (2.4 grams saturated), 24 milligrams cholesterol, 1.1 grams dietary fiber, 148 milligrams sodium.

Tags: online extra, comfort food, life, food, recipes