OK everyone....since the day to post the Macaroni and Four Cheeses recipe lands on Thanksgiving, I am going allow an extension. Actually, you can post the recipe anytime between now and November 30th. That way you can do it before or after the holiday!
By the way, how is everyone's mac and cheese coming along?
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Good call fearless leader! I think this will be a great side dish for Thanksgiving so I'll probably post late! Who could resist mac and 1-2-3-4 cheeses!?!
ReplyDelete/Clara
CB-actually that was one of the reasons I picked this. It has squash in it too, so I thought it might make a great side dish for Thanksgiving. I also thought it was a simple recipe to make for those that had a lot of prepping and cooking for the big day. I'm making mine this weekend :)
ReplyDeleteI love Ellie and your blog idea! I'm so in!! I've been making her recipes for several years now and got to meet her earlier this year at a book signing!
ReplyDeleteThis one has actually been worked into our turkey day menu! It sounds great and I'm looking forward to the addition!!
ReplyDeleteHi Jessica - did you send an e-mail to Natalie to get you on the blog roll?! So glad you are joining us!!! Your meals always look delicious!
Natalie, how can I offically join? I don't see your email address on your blog.
ReplyDeleteWow...this was delicious. I couldn't find the frozen pureed squash so I subbed canned pumpkin puree. Its a squash too! lol. It was very good. The pumpkin wasn't overwhelming and made the mac so creamy!
ReplyDeleteI just posted mine and wanted to add a couple comments. I used butternut squash that I roasted and pureed myself and it was really good. I also used whole wheat rotini, which made it really hearty. The only thing that I would change if I made it again, is I would reduce the dry mustard in it, maybe by half- but that is just me. It was a little strong. Overall, very tasty! Great choice- hope everyone enjoys it!
ReplyDeleteOk, ignore the comment I made about the dry mustard. It is great as is. Sorry!
ReplyDeleteHas anyone tried to freeze the mac and cheese (pre-baking of course). I thought about cooking half tonight and saving the other half in the freezer for next week. Afterall, I am only feeding myself. What do ya'll think? Is it better to cook it all at once.
ReplyDeleteThanks!
I'm making mine tonight to eat tomorrow to keep me going while I'm trying to get everything ready for the Big Meal. Cheese cures all!
ReplyDeleteI've not frozen this dish before but I have frozen other pastas a lot. I'd freeze it in an oven-proof dish, when ready to serve place in the fridge over night and then rebake at 375 degrees until warm in the center. Let us know if you try it out!
ReplyDeleteI think it would freeze fine. I always freeze my veggie lasagna and then just thaw it a bit and add a little time when I cook it.
ReplyDeleteThis tastes really good rewarmed the next day, if anyone happens to end up with leftovers!
I finally managed to do mine last night and posted this morning. It was surprisingly really good! I think the squash added a lovely depth of flavour to the sauce. It is nice to know that not only can macaroni and cheese be tasty, but good for you as well!
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