Hey! We’re eating a little again! Or, rather, we (they) ate just fine while I was sick, since Thomas did the cooking. But now I’m cooking a little, too, which means my Pinterest boards are in use again.
This is a Pioneer Woman recipe, of course, because where else could you find a recipe for salad – lettuce-based salad – that calls for a full stick of butter? Paula Deen, maybe? Luckily, I was halving the recipe anyway, because my family doesn’t need two pounds of ground beef for dinner.
Anyway, you know how I love ketchup and mustard on ground beef, so I was excited. It ended up being good, but not wowing. Kind of hard to eat. Not something I’ll necessarily make again, though I wouldn’t be opposed.
This was interesting, in that since the sauce was mainly composed of squash, the dish as a whole was really sweet. I don’t think I’ve had a sweet mac and cheese before. I mixed blanched broccoli with the macaroni so it wouldn’t be a big pan of mushy stuff and we liked that. Everyone did like the meal, yet no one is finding themselves drawn to the leftovers. There are a lot of leftovers.