Macaroni and 4 Cheeses

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I love this recipe! It was great the first time I tried it but I wanted to add something. Since then I've tossed in veggies with the pasta (broccoli, cauliflower, etc.. And the spice gives it a nice little something extra without making it actually spicy (I tend to add a little more to give it a bit of a kick. As usual, Ellie's recipe is delicious! I have this one starred in the cookbook.

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I found this recipe in "USA WEEKEND". It was slightly different and I agree with those who thought it was awful! I doubt very much I will try this again. I"m going back to the Mac N Cheese that I have been making for the past 30 years. Everyone in my circle loves it.

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I can NOT get enough of this mac and cheese. As a meal with a side salad, forks of it stolen during the day, warmed up with a plate of green veggies, the list goes on. I am a major cheese-ie, and not for one New York minute did I miss a thing as compared with traditional mac and chz with all the sacrificial fat/cholesterol/carbs. This is so texturally and tastelly rich, I never missed a thing!!!! What a joy to add this to my lifetime keeper stash. Thank you, EK!

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My favorite dish is mac & cheese and this one was great! I love this chef's food. One problem I encountered was finding the squash in the store. I ended up finding it but the packages were 2 ounces more each than what was called for. It still turned out great! My husband could not tell what the hidden vegetable was. You can tell it's a healthier dish but it is very delicious!

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I have made this recipe 2x and we love it. Couldn't guess the secret ingredient is squash and it really gives the dish beautiful color. Had to search for the frozen squash at several grocery stores. This product has a loser consistency than squash I have roasted myself. If roasting your own thin it with some extra milk when you puree it. The 1x I prepared this I followed the recipe exactly. The finished dish was tasty but a bit firm. The 2nd time I used lowfat canned milk and added an extra cup of milk to give the dish a slightly creamier texture. I used 2% shredded sharp cheddar cheese both in the recipe and also sprinkled on top instead of using the Parmesan and breadcrumbs. I will definitely make this again. Next time I'm going to use whole grain elbows. I have been experimenting with healthier versions of macaroni and cheese for years. This recipe is a keeper!

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This is the worst mac & cheese I've ever made. It was very dry and I disliked the squash flavor. In fact I disliked everything about it. I would not recommend it, and will never make it again.

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I will make this recipe instead of the traditional one from now on... It so good that i grabbed my laptop to write the review while eating.... Yummy.

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Great dish. Was a big hit with my family. Will become one of our main dishes.

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Really yummy!!! Loved it!

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Loved it! Although I made a few slight modifications. Instead of frozen squash, I roasted a butternut squash. I minced 1/2 sweet onion and 2 cloves garlic, sauting in a little olive oil and 1 teaspoon butter. Then added the roasted squash and milk to the onions and garlic, following the recipe's directions as written. Omitted the cayenne pepper. Kept all other ingredients as written. I think hard-core mac and cheese lovers that crave the gooey-ness of cheese might be disappointed. For those who like mac and cheese and want a healthy alternative, this is your recipe!