Sunday, November 30, 2008

CEIMB- Four Cheese Macaroni

This week's recipe was chosen by Beth at Supplicious.  Short post since I'm still very much enjoying the Thanksgiving holiday with my sweet husband and family.  The secret ingredient in this recipe was pureed squash.  Maybe if I hadn't been the one to cook it, I wouldn't have noticed as much, but all I could taste was squash.  I made Ellie's crabcakes with this and they are AMAZING!!!!!


Cathy said...

I am ashamed to say that I didn't make this. I was all set to before we left on our trip -- bought the squash and everythnig -- but at the last minute I felt like I just really wanted the kids to eat dinner, so I went with the mac n cheese on the back of the Mueller's box. They didn't eat it anyway. That is interesting that you could taste the squash -- when I read the recipe, I assumed it was one of those great tricks where squash added a nice richness without adding fat, but that you wouldn't be able to taste it. Not sure if I would like the squash taste. I still might make this, because what else am I going to do with frozen squash? Hope you had a nice Thanksgiving!

Natalie said...
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What's for Supper? said...

We thought that it didn't have a lot of taste. Too much squash for our taste.