Macaroni and 4 Cheeses

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This was really tasty and a great way to add in some hidden veggies.

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family hated this stuff

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I was sort of skeptical that this would not taste overwhelmingly of squash. Surprisingly, I could not even taste the squash! It's a great meal, rivals any homemade macaroni and cheese.

My only suggestions would be to add a touch of salt to your portion, it helps bring the cheese flavors out more. Otherwise, fantastic, I'm convinced!

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Wow! Another great recipe from Ellie. Loved the use of squash in this recipe and trying the different cheeses instead of just cheddar. Tasted rich and comforting. My family loved it.

Thanks again, Ellie, for a recipe that made it right into My Recipe Box.

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After watching the show I was really excited about trying this reduced fat/calorie option for mac and cheese. For me it fell short in both flavor and texture. It looked great when it came out of the oven, but after the first bite, the texture was not at all creamy and smooth as it appeared on the show. The cheese and squash separated to a texture that was not very appealing.

Also if you are a fan of macaroni and cheese as my husband and I both are, you will find that this recipe lacks a "cheesy" flavor. I will not be making this again.

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This recipe was easy to follow, and the results were tasty! I think the leftovers were even better than the original. And this reheated well in the microwave, so it was great to take to work for lunch.

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It has a mild flavor and a very creamy texture. I made it with sturdy whole wheat pasta and the sauce clung beautifully.

If you eat it hot, there is absolutely no squash flavor, and you will get a mild cheese flavor. It does not taste as good cold.

Can't believe how good this is without the white sauce!

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Ok, so mac n' cheese it ain't. If you expect this to taste like Alton Brown's mac n' cheese (which is the best recipe I have ever tasted for this dish you will be sadly disappointed. However, for what it is (heavy on the squash, light on the cheese it's pretty darned tasty!

I added 1/4 tsp cayenne (instead of 1/8 and 1/2 tsp of black pepper, and found it slightly over-spiced in its initial state, but after 20 minutes in the oven it was lovely. Also subbed panko breadcrumbs for on top (I hate the insipid western variety - the Japanese breadcrumbs give a lovely crunch and more cheddar mixed in with the crumbs instead of parm. These additions/substitutions may have led to my liking it more, so take that for what it's worth.

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Fooled everyone with this tasty substitute for the real thing. Even a bonafide squash hater loved it. Tastes even better the next day after microwaving it hot. Flavors seem to get better overnight. I would add a little more cayenne next time. Other than this, I wouldn't change a thing.

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this is the worst mac and cheese that I have ever made. nobody in my family wanted to eat it. the dish was lacking flavor and the taste was just too bland.