Last Updated on February 24, 2026 by Daily News Staff

Beat the Winter Blues with a Childhood Classic

(Feature Impact) If a cold snap has you feeling blue, turn back the clock and warm up the kitchen with a kid-friendly favorite the whole family can enjoy. Mac and cheese is a staple in households across the country, and this version with made-from-scratch sauce will leave your loved ones asking for more.

To make it a full-blown meal, pair Simple Skillet Mac and Cheese with grilled or pan-seared chicken to forget about the weather with time together.

Visit Culinary.net to find more comfort food classics.

Simple Skillet Mac and Cheese

Recipe adapted from Mel’s Kitchen Cafe

Total time: 30 minutes

Servings: 6

• 3 1/2    cups water, plus extra if needed
  
• 1          can (12 ounces) evaporated milk, divided
  
• 12        ounces pasta shells
• salt, to taste
  
• 1          teaspoon cornstarch
  
• 1/2       teaspoon dry mustard
  
• 1 1/2    cups shredded cheddar cheese
  
• 1 1/2    cups shredded Monterey Jack cheese
  
• 2          tablespoons butter, cut into small chunks
  
• ground black pepper, to taste

1. In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
2. In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
3. Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency. Stir in butter then season with salt and pepper, to taste.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

Last Updated on February 21, 2026 by Daily News Staff

(Family Features) Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of delicious, comforting food. From chili to pasta, your winter menu is sure to feature filling dishes that warm you and your loved ones from the inside out.

For example, you can beat the chill with Pumpkin Chili, which uses Green Giant 100% Pure Pumpkin for a thicker, creamier texture and subtly sweet, earthy flavor. Plus, it comes together in around 30 minutes as an easy solution for busy weeknights or weekend fun.

Switch up pasta night with Pumpkin Mac n’ Cheese for a rich, velvety texture that features cheddar and gruyere cheeses, but you can substitute other favorites like Monterey Jack, fontina or gouda. The extra creamy texture and flavor from cream cheese means you can save time without making a traditional cream sauce using flour for added convenience.

These hearty, filling recipes feature delicious, nutritious and high-quality Green Giant 100% Pure Pumpkin that adds warmth to the menu all year long mixed into baked goods, morning smoothies and more. With special care and premium quality in mind, the non-GMO pumpkin grown in the USA without preservatives can be your new go-to.

To find more ways to warm up this winter, visit greengiantvegetables.com.

Pumpkin Chili

Prep time: 10 minutes
Cook time: 23 minutes
Servings: 4

• 2          tablespoons olive oil
  
• 1          green bell pepper, chopped
  
• 1          yellow onion, chopped
  
• 1          pound ground turkey
  
• 1          tablespoon chili powder
  
• 1          teaspoon smoked paprika
  
• 2          teaspoons cumin
  
• 1/2       teaspoon garlic powder
  
• 1          cup chicken broth
  
• 1          can (15 ounces) diced tomatoes
  
• 1          can (15 ounces) Green Giant 100% Pure Pumpkin
  
• 1          can (15 ounces) red kidney beans, drained and rinsed

1. In Dutch oven over medium heat, heat oil. Add bell pepper and onion. Saute 5 minutes.
2. Add ground turkey and separate with spatula. Cook 5 minutes, stirring occasionally. Stir in chili powder, paprika, cumin and garlic powder.
3. Add broth, tomatoes and pumpkin. Bring to boil and reduce heat to low. Simmer 10 minutes. Add kidney beans and simmer 3 minutes.
4. Ladle into bowls and serve hot.

Pumpkin Mac n’ Cheese

Prep time: 15 minutes
Cook time: 26 minutes
Servings: 10

• 1 1/2    pounds shell pasta
  
• 3          tablespoons unsalted butter
  
• 2          teaspoons minced garlic
  
• 1          tablespoon fresh chopped sage
  
• 4          ounces cream cheese, cubed
  
• 2          cans (15 ounces each) Green Giant 100% Pure Pumpkin
  
• 2          cups whole milk
  
• 2 1/2    cups freshly grated sharp cheddar cheese
  
• 2 1/2    cups freshly grated gruyere cheese
  
• 2          teaspoons Dijon mustard
  
• 1          teaspoon salt
  
• 1/4       teaspoon cracked black pepper

1. Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
2. In large skillet or Dutch oven over medium heat, heat butter. Add garlic and sage; saute 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
3. Gradually stir in milk, cheddar and gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
4. Fold in cooked pasta.

SOURCE:
Green Giant

(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.

Warm up your winter meals with more comforting ideas available at Culinary.net.

Sick Day Chicken Noodle Soup

Recipe adapted from Tastes Better from Scratch

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

• 1/2       tablespoon butter
  
• 2          ribs celery, diced
  
• 3-4       large carrots, diced
  
• 1          clove garlic, minced
  
• 10        cups chicken stock or broth
  
• 1/8       teaspoon dried rosemary
  
• 1/8       teaspoon dried thyme
  
• 1/8       teaspoon crushed red pepper flakes
  
• salt, to taste
  
• pepper, to taste
  
• chicken bouillon cubes (optional)
  
• 4          cups dry egg noodles
  
• 3          cups cooked rotisserie chicken

1. In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
2. Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
3. Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
4. Add chicken. Taste and adjust seasoning as desired.

Photo courtesy of Shutterstock

SOURCE:

Culinary.net

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