Two weeks ago when I was craving some mac and cheese, I could not decide whether to make a batch with pumpkin or butternut squash. Or whether to bake it or go straight from the stovetop. Oh, the tough decisions of life…
That day, I ended up deciding to go with this baked pumpkin macaroni, which was fabulous. But a few days later, the extra butternut squash that I had pureed after making these cupcakes was calling my name. So, because I’m an adult…and because I can….I decided to proudly make a second batch of mac and cheese in one week. Judge away.
Once upon a time, there were two friends who moved in together as roommates just after college. One was continuing on with a master’s degree in therapy. One was beginning a new job at a church (the size of a small town) leading a vocal ministry.
Exciting times. Fun times. But often, overwhelming, frustrating, and stressssssful times.
A few years ago, a good friend brought along a dish of mashed potatoes to a potluck and surprised us all by announcing they were accented with blue cheese! I have to confess…I’m in love with about 99% of all cheeses out there. But the blue (“bleu”) variety and I have never totally gotten along. However, decided to give them a try that night, and ended up going back for thirds. :) Who would’ve known that the tangy cheese would be the perfect accent for spuds??
So for Thanksgiving this year, I decided to revisit the deliciousness and make a twice-baked potato recipe. Really, they just call for standard twice-baked potato ingredients (plus lots of real bacon – which I never use – in honor of Thanksgiving :-)). But of course, the highlight was that magical 1/4 cup of the “bleu”!