Skip to main content

Comforting Mac'N'Cheese with Pumpkin and Asparagus

By

Determined to make a 'comfort food' to prove to my husband and my friends that I can, I attempted to whip up some mac'n'cheese for lunch. But my penchant for making 'uncomfortable' food won out and I tossed in 1 cup of roasted pumpkin puree, 2 of crisp baby asparagus, and some smoked paprika for good measure!

Cook the pasta according to the package directions, until al dente. Make a basic beciamela (white) sauce - I used 1 C whipping cream and 1-1/2 C milk. In a large mixing bowl, stir together the pasta, beciamela sauce, 1 C shredded parmesan, 1 C shredded mozzarella, 1 C pumpkin, and 2 C blanched asparagus. Season with smoked paprika and freshly ground pink Himalaya salt to taste. Turn the mixture into a baking dish. Top with more shaved parmesan and raw pumpkin seeds. Bake in a 350 degree oven until bubbly and golden, approximately 30 minutes.



Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more