This week I've barely cooked. I've been needing comfort, and I'm sure some of you feel the same. But as I've been needing comfort, I've been holding our friends in Florida in my heart. Their beloved son is transitioning through the end-stages of leukemia. He is a bright, brave child. His family is strong and loving.
So. Comfort food. My comfort food is a plain white bagel, toasted and slathered in butter. I've never made my own bagels, so I'm offering my husband's comfort food, which is mac'n'cheese.
Pumpkin mac'n'cheese (not mine, don't remember whose)
1 can pumpkin puree
3 C whole wheat twirly pasta
3 TB unsalted butter
3 cloves garlic, minced
1/4C flour (AP or whole wheat, whichever you have)
1 tsp thyme
1 tsp salt
1 tsp black pepper
1 C milk
2 C sharp cheddar cheese, shredded
Optional:
2 pieces toasted bread for crumbs
1TB olive oil
Preheat oven to 400 degrees
cook pasta al dente, set aside
Combine pumpkin and milk, whisk to combine
In a saucepan, heat butter until melted
Add minced garlic, cook until fragrant, about 1 min
Whisk in flour, thyme, salt and pepper. Cook 1 min, stirring
Add milk mixture to flour mixture, little at a time (roughly 1/4c each addition), allowing mixture to thicken after each addition. Whisk to combine.
Remove from heat and add shredded cheese, stirring to melt
Combine pasta and cheese mixture in a 9x9 baking dish
Optional:
Toast your bread and chop finely (or use a food processor if you have one). Drizzle breadcrumbs over pasta and drizzle olive oil over top.
Bake 20-25 minutes
(*you can try making this gluten-free using gluten-free pasta nad 3 TB corn starch in place of flour)
If you can, please send comfort in the form of food (send order-in) or financial assistance for my friends in Florida, who are in need of comfort for the biggest ache.
https://www.gofundme.com/jkqggc
https://www.mealtrain.com/trains/oll5d1