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

That recipe looks like it would taste just fine _without_ its odd
ingredient, squash. Which suggests to me you'd do better to find
another recipe altogether.

Another odd thing - check out this line near the bottom:

"Put half of the mixture into small ramekins or muffins tins and bake
for 20 minutes."

It doesn't ever say what to do with the other half of the recipe.

And it looks like a _big_ recipe. I made 1 lb. of pasta yesterday and
even that will feed a couple of teenagers for a while when other things
are added. (I made capellini, drained it, made a sauce of olive oil,
butter, oregano, salt, pepper, and garlic in the pasta pot, put the
pasta back in and added some cut up leftover breaded chicken tenders and
some diced pork sausage. It was a big hit with the boys here.)

She's using 2 lbs. of pasta, over a pound of frozen squash, half a pound
of cheese - that's one big pot of mac and cheese.

-S-

-S-