It started with the mac and cheese. The menu that is. Ted makes a really tasty version and I wanted some. We also had a couple of butternut squashes gathering dust in the hall closet. And as with most weeks the protein was determined by what was on sale at Ye Olde Grocery Chain, with a little variation for varieties sake. I think it went surprisingly well together.
As for the blondies, well, the lack of leftovers speaks volumes.
Salsa Baked Chicken
Baked Macaroni and Cheese
Butternut Squash with Baby Spinach, Cranberries and Pecans
9 gathered for dinner this week (5 adults; 4 kids).
Ted’s mac and cheese is based on one from Joy of Cooking. He doubled it to feed all the friends who gathered.
I overcooked some of the butternut squash; time to practice my knife skills again. Luckily the salad/side dish thing didn’t suffer other than in looks.
The blondie recipe comes from Cook’s Illustrated. Ted left the nuts out of this batch. Delicious!