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#comfortfood #cookwithme #winterseason
In today’s video, I share a cozy winter evening in the farmhouse kitchen, learning new cooking skills from my daughter as she makes a creamy, comforting dinner. Using techniques she learned while working in a French restaurant, she creates a rich browned butter béchamel sauce for a special family meal. Together, we enjoy moments of connection in the kitchen—real, heartwarming homemaking at its finest. With candlelight glowing, the Christmas tree sparkling, and snow falling softly outside, this cozy winter dinner brings warmth and tradition to our farmhouse life. Whether you love from-scratch cooking, simple homemaking, or cozy family meals, this video is perfect for embracing slow, intentional living this season.
If you enjoy farmhouse kitchens, homemade recipes, and cozy winter vibes, I invite you to cook along with us and be inspired by this winter comfort food recipe!
TASHA’S PUMPKIN MAC & CHEESE
•1/2 cup butter
•1 garlic clove, minced or grated
•1 shallot or onion, diced
• 1/3 cup all-purpose flour
• 1 cup heavy cream
• 1 1/2 cup milk
• 1 cup pasta liquid
• 1 can pumpkin puree (or 1 1/2 c. homemade)
• salt and pepper to taste (salt added throughout cooking process)
• 1/2 tsp nutmeg
•3 cups grated cheese, divided
1 package macaroni noodles
• breadcrumbs for topping (optional)
Start the Brown Butter Bechamel Sauce:
Begin by melting the butter in a medium saucepan on medium-low heat. Add garlic. Cook slowly to brown the butter. Stirring (or swirling) occasionally to keep the garlic moving. This process takes about 15-20 minutes, until the butter is a caramel colour. Add the shallot or onion and about 1 tablespoon of salt.. Continue cooking until the onion is transparent and starting to brown, cooking slowly.
Begin adding the flour, little by little, stirring constantly, until you achieve the desired consistency. Continue stirring and cooking for about 5 minutes. Add the cream and milk. Turn up heat to medium-high until the sauce begins to thicken. Begin cooking the macaroni noodles, in salted water, until cooked al-dente.
Preheat oven to 375 degrees F.
One the sauce has thickened, begin adding pasta liquid, until you reach a nice consistency.
Add 1 1/2 cups cheese (reserving 1 1/2 cups for topping) and nutmeg. Taste and adjust seasoning, adding pepper to the sauce. Pour sauce into drained noodles. Mix thoroughly and pour into prepared casserole dish.
Top with remaining cheese, sprinkling with breadcrumbs, if desired.
Bake for 45-50 minutes, or until bubbly and nicely browned on top.
Serves 6-8 people
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