Our Thanksgiving was good and busy, but has been the past few days after, with all of us now getting the flu, that has put me so far behind.
So, this is going to be sweet and short and my apologies that I don’t have anything really intelligent to say. At this point, I’m hoping for coherent. When the fog lifts I hope to be back with a bit more personality.
In the meantime, I made this dish for dinner tonight and thought that it went together very easily. I blame the crack and cheese I usually make for not loving this dish more. The husband really liked it and didn’t mind the difference. I really didn’t mind the squash in it, and since here in Utah there was no such thing as pureed and frozen winter squash to be found in any of the grocery stores, I cut and roasted a butternut squash and used that. For my cheeses I used an Irish White Cheddar and some good Monterey Jack, plus the ricotta and parmesan.
So, will I make this again? Probably not. I actually really like butternut squash (yes, big surprise!) and would have rather just had it on the side with some regular mac and cheese. Anyway, I am glad I made it and tried it since I had this one bookmarked. If mac and cheese were something we ate more regularly around our house then I would probably try to make it this healthier version. Since we only eat it every once in a while, then I will probably keep it as an indulgence.