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Macaroni and 4 Cheeses Recipe

Macaroni and 4 Cheeses

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (205)

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Average Rating:

Total Reviews: 205

Showing 21-30 of 205

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  • on April 12, 2010

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    The squash and the ricotta add a creamy texture without adding fat. Use extra sharp cheddar to make the most of the flavor. My husband isn't a fan of squash, but he likes this. It's a great way to get a mac and cheese fix without too much fat. This makes a ton of food, so I generally just make a half recipe for the two of us.

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  • on April 06, 2010

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    After trying this recipe we made it ever week for 2 months and still make it a lot. Its a great way to make this dish healthier.

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  • on March 26, 2010

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    I halved the recipe and made it for my husband and me last night. Instead of buying shredded cheddar and shredded jack, I bought a 4-cheese blend that had both cheddar and jack in it because it was more economical. Big mistake! The 4- cheese blend did not stand up to the squash and the dish didn't end up tasting like mac and cheese at all. Won't make that mistake again! I'm willing to give it another try because it did have a nice texture and will probably use all cheddar next time.

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  • on February 17, 2010

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    I made this recipe the other night and everyone loved it. I will not be making my mac & chesse any other way. I did make it with whole grain shells. The squash made it delicious. I will be trying the 4 Cheese Baked Penne tonight.

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  • on January 02, 2010

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    We really liked this. I think being aware that it was a vegetable side....a healthy alternative to traditional mac & cheese (vs. a fake mac & cheese was important to me. My husband didn't know and he loved it more that regular (he is a veggie kind of guy. Will be a keeper winter recipe for us. I will add more salt and pepper. I will also throw in ham/bacon if I have it....it doesn't really need it though.

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  • on January 02, 2010

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    this second time that i made the recipe was 'OUTSTANDING'. just remember that the recipe is a LOW-FAT, LOW-CALORIE dish makes it top of the class. since fat is flavor using the surprise squash was just great! all my son's friends in nyc just LOVE it! they repeatedly ask for the recipe. i am more than happy to oblige.

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  • on November 26, 2009

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    I made this dish for Thanksgiving subsitute overall it was pretty good. I will definitely try this recipe again along with some of the modifications that I read in the comments.

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  • on November 19, 2009

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    I made this recipe for a potluck. It was good; however, I would add more cheese and cayenne pepper with salt. I could not find squash so I puree the squash myself. I would probably add gruyere next time and skip the ricotta cheese. Otherwise, my children loved it without knowing there was squash.

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  • on November 15, 2009

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    I thought this turned out pretty well. It definitely wasn't creamy and super-cheesy like your standard mac and cheese. We doubled the cayenne pepper and salt based on others' recommendations, and it added a nice kick. We also only used 14 oz. of squash and added a litle extra cheese. I would make this again!

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  • on November 04, 2009

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    This macaroni and cheese was not very good at all. It had an overwhelming flavor of the squash (and I didn't even use as much as the recipe called for! and not enough cheesy flavor. Now I have a ton of leftovers that are just going to go to waste. I will not be using this recipe again.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
392
 
Total Fat:
11 grams
 
Saturated Fat:
2 grams
 
Protein:
18 grams
 
Carbohydrates:
56 grams
 
Fiber:
3.5 grams
 
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