I voted! Did you? It’s daunting to know that after tonight, our country may never be the same again…
To prevent myself from chewing on my fingernails, curling into a ball and rocking back and forth, or tearing out my hair as I watch the election coverage, I’m going to make a blog post. It’s too nerve racking to see how close the numbers are in this election.
Since it is November and I’ve promised in my last post that I’d have another pumpkin recipe for you all, here it is. November is still the month of pumpkin recipes exploding all over the internet before they go into radio silence. This weekend I put the carved insides of my pumpkin to use and made a creamy pumpkin macaroni and cheese using gruyere cheese and sharp cheddar.
Guys, macaroni and cheese is the one dish I can never say no to. The steaming bowl of cheesy goodness is what I’d ask for if I got to choose a last meal. It’s the warm comforting bowl that I’d choose to eat if I could only eat one thing for the rest of my life. It was the giant plate that I feasted on during my college graduation dinner. It’s also the kind of comfort food that I could indulge in while curled up on the couch and watching my favorite TV show.
But if you could imagine a macaroni and cheese that doesn’t make you feel guilty about eating it, this would be one of those recipes. Like my Baked Mac and Cheese and Broccoli Mac and Cheese, this Pumpkin Mac and Cheese won’t leave you feeling heavy at all.
- 150 grams of freshly chopped pumpkin (roasted at 350 degrees fahrenheit for 20 minutes)
- 8 ounces of quinoa elbow noodles (you can use any elbow noodles)
- 1¾ cup milk
- 2/4 cup shredded/grated gruyere cheese (or parmesan)
- 2/4 cup cheddar cheese
- ½ tsp garlic powder
- 3 Tbsp all purpose flour
- ½ tsp salt
- ½ tsp pepper
- Brush the chopped pumpkin with olive oil, spread them out on a baking sheet, and roast them for 20 minutes at 350 degrees Fahrenheit.
- Follow the instructions on your pasta package and boil the pasta in a pot with a little bit of salt and olive oil. Be sure to give the noodles a quick stir every now and then to prevent them from sticking. Drain the pasta.
- In a small bowl, mix ¼ cup of milk with the flour, garlic powder, salt, and pepper. Whisk until there are no chunks.
- In a pot, heat 1½ cups of milk in a pot until simmering. Add the flour mixture to the simmering milk. Be sure to stir constantly for about 3 minutes.
- Add the pumpkin, turn down the heat, and use an immersion blender to make the sauce smooth. Blend until there are no more pumpkin chunks.
- Remove the pot from the heat or leave it on very low heat and stir in the Cheddar and Gruyere cheese until they’re melted.
- Mix the pasta in with the cheese sauce over low heat. Remove from the stove and serve.
No matter what happens tonight, mac and cheese can fix it all. At least, I hope this particular pumpkin mac and cheese can. With a slight pumpkin flavor balanced with sharp cheesiness, it is sure to make your insides feel warm and fuzzy during these cooler temperatures. In actuality, I may have to eat it tonight to comfort myself. It very much depends on who wins this election. Sigh.
I hope this macaroni and cheese will help comfort you through tough times. All right, I’m going to get back to the coverage. I’m going to leave you with a few words from President Obama, “no matter what happens, the sun will rise in the morning.”
Can’t he just be president for another four years?