Peter and I are both home today, waiting out Sandy.
I've already had breakfast, done yoga, cleaned out my dresser drawers, vacuumed, and took stock of my cabinets (lots of canned beans and grits, soooo...). It's sort of a strange feeling, to be home waiting for the power to (maybe) go out.
If you have power, and are looking for something cozy to make for Halloween week, might I suggest pumpkin mac and cheese?
I made this last week, cooking 1 lb corn pasta to al dente. While the pasta was cooking, I whisked together a can of pumpkin, 1/2 cup crumbled blue cheese, 1 cup whole milk, and salt and pepper right in my gratin dish. When the pasta was done, I stirred everything all together, and topped it with 1 cup of shredded cheddar cheese. Bake for about 30 minutes at 350, and top with parsley if you have some around and agree that everything looks better with a touch of green :)
Hope everybody is doing okay on this windy Monday! See you on the other side of Sandy.
YUM! That looks delish! I've never had corn pasta-is it gluten free? Definitely adding that to the menu for this week!
ReplyDeleteLiz, it is gluten free pasta! You can certainly use any regular kind, though. Hope you enjoy it!
Deletethis looks like perfect hunker-down food. how strong was the blue cheese taste? subtle or prominent or somewhere in between? i hope you fared well during the storm!
ReplyDeleteIt's pretty mild - pumpkin is the dominant flavor. If blue cheese isn't your thing, I think you could mix in some goat cheese with beautiful results. And of course, if it is your thing, you could DEF add in some more!
DeleteOh my gosh, I want to make this right now!
ReplyDelete