On Thu, 10 Jan 2013 12:01:35 -0700, Janet Bostwick
> wrote:

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

Thanks - I'd use milk too and probably more stock/less milk... but I
was thinking that squash would make up for the viscosity I'd lose by
cutting back on the amount of cheese. I don't use "low fat" cheese,
so that was a no-go from the git-go.


--
Food is an important part of a balanced diet.