Comfort Food to Keep You Warm Until Spring Arrives
There really is nothing quite like comfort food, especially when it’s a hearty homemade dish to fight the winter blues. Satisfy your cravings and cozy up with these spicy takes on comforting classics from Colman’s Mustard’s kitchen to yours. Colman’s Tangy Mustard-Crusted Steak Fries and Green Chili Mac and Cheese are the feel-good favorites your recipe box and stomach have been missing. So as this lengthy midwinter stretch continues, look no further than the kitchen and Colman’s for comfort.
Full recipes courtesy of Colman’s Mustard are featured below.
Tangy Mustard Crusted Steak Fries
4 medium Yukon Gold potatoes, about 1 ½ pounds
6 shallots, peeled and left whole
3 tbsp. olive oil
2 tbsp. Colman’s Original Prepared Mustard
1 tsp. whole cumin seeds
1 tsp. salt
Preheat the oven to 425°F. Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray.
Toss together the potatoes, shallots, oil, Colman’s Original Prepared Mustard, cumin, and salt in a large bowl. Spread the potato mixture in a single layer into the roasting pan, placing potatoes cut side down. Roast until the bottoms of the potatoes are crisp and golden, 15 – 20 minutes. Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10 – 15 minutes longer.
Green Chili Mac and Cheese
2 cups of macaroni, regular or whole wheat
1 tsp. salt, divided
2 cups whole milk
¼ cup unsalted butter
¼ cup flour
6 ounces shredded Colby or Colby jack cheese, about 1 ½ cups
4 ounces shredded extra sharp cheddar cheese, about 1 cup
1 ½ teaspoons Colman’s Dry Mustard Powder
4 ounces canned diced roasted green chilies, hot or mild
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil and add 1/2 teaspoon salt. Cook the macaroni for about 2 minutes less than the cooking time according to the pasta box instructions. Drain the pasta. Rinse with cold water and drain thoroughly.
- In a saucepan melt the butter over medium heat. Whisk in the flour until smooth but still pale. Cook, stirring often, for about a minute. Whisk in the Colman’s Dry Mustard then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens.
- Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 teaspoon salt and all but 1/2 cup of cheese.
- Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots. Let cool 10 minutes before serving.