Macaroni and 4 Cheeses

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This was the bomb! Loved it! I did not have cayenne pepper, and was stressing, but I used red pepper flakes instead and took the seeds out. I did add more bread crumbs then what it called for and used Panko Japanese bread crumbs, it was delicious! My 6 year old will not eat veggies, and she loved it and didn't have a clue it was healthy! Love it! Will definitely add to my dinner menu.

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This was awesome, we didn't taste the squash at all, even the kids loved it.

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Ok, if you are making this your first week of trying to eat healthy you might be disappointed. I have not had "real" mac & cheese in a very long time, so to me, this dish was amazing! I don't like squash really but I couldn't even taste it. I think a lot of people are not following the recipe exactly like it says. Use full fat cheeses with lots of flavor, and don't skimp on the 1% milk. I was very impressed!!!!

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Not at all good. All I tasted was the squash. Made half the recipe, but upped the cheese. Did not help the flavor. Very disappointing since I used the extra sharp cheese. Really needs something to up the flavor. Have lots of leftovers to toss. Will NOT make again.

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I have always made our family mac and cheese recipe that uses four different cheeses and is totally unhealthy. When I came across this recipe I was very skeptical...I hate ricotta cheese and thought it was strange that it called for squash. When it was all baked I couldn't believe that it was cheesy and satisfying and the texture is so creamy and yummy. I know for a fact that this dish needs each and every specific ingredient to pull off hiding the squash, including the use of the cayenne pepper, mustard powder, and all the cheeses. So I'm not sure what Yooper was talking about, but in my opinion this is a 5 star recipe, Ellie has it going on! Oh and as for your pasta choice, look for Dreamfield Pasta it comes in a black box and has a low glycemic index.

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This was more like "Macaroni and Pureed Butternut Squash" instead of Macaroni and Cheese! Really, that's all I could taste! It wasn't a bad taste, but I was expecting it to taste more like the real thing! I even sprinkled the other half of the 8 ounces of shredded Sharp Cheddar Cheese after I tasted it when it came out of the oven in hopes of upping the cheese flavor, but alas, all I could taste was the butternut squash. If I had known it was going to have such a pronounced flavor, I would have skipped the cheese entirely, or just used some low fat cheddar, (maybe 1 cup to bind the butternut squash sauce to save the calories. I had high hopes for this one, based on all the reviews, plus watching Ellie make this on her show, but sadly, I will keep searching for a more cheesier low fat version of this classic dish!

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I love this recipe and have been making it regularly for a year. I love the squash and mixture of cheeses, it just taste like more of a 'complete' dish than just any other mac n cheese.

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Love this recipe! I don't feel guilty eating mac and cheese any more!!

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I'm always looking for ways to sneak vegetables into everything and this reipe is an easy, delicious way to do that. This dish also reheats great for lunch or even breakfast.

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My husband and I LOVE this recipe! I've probably made it at least 15 times! It is a lighter version so it's not going to be the standard ultra creamy rich dish that everyone is accustomed to.

I love squash and the frozen works really well! I also recommend a little pecorino romano and usually double the topping portion of the recipe. Overall fantastic- I highly recommend giving it a try.