On Thursday, January 10, 2013 1:01:35 PM UTC-6, Janet Bostwick wrote:
> On Thu, 10 Jan 2013 10:35:39 -0800, sf > wrote:
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> >I saw the title of this recipe and thought it looked good... lightened
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> >up mac & cheese is always worth a shot. Imagine my disappointment
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> >when I read it and found out it has all the fat of regular mac &
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> >cheese plus squash. I guess it's a good way to sneak a vegetable in,
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> >but it wasn't what I expected to see.
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> >How would you lighten up this recipe and still retain the integrity of
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> >Mac & Cheese?
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> >http://abcnews.go.com/GMA/recipe/rac...heese-18163454
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> get rid of the cream or half & half. Plain milk would work as well
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> and have less calories and fat.

No! No! No! Cream is a much better lightener than milk. I can prove it. Take three small cups of coffee, and add 1T of milk to the first, 1 T of half&half to the second, and 1 T of cream to the third. Now stir and look at them. You will notice that the cream one is the lightest, and the milk one the darkest.

> I don't think I would like this
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> recipe, I'm thinking there could be a nasty mouth feel from the
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> squash.

I agree. Ick.
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> Janet US

--Bryan