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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 41-50 of 205

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  • on March 15, 2009

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    So sorry Ellie - but this was not one of your best. My family completely rejected this recipe, as did I. It was inedible. The frozen squash added an awful taste to the Mac N Cheese. I love squash - fresh - and I love Mac N Cheese, but this scored a zero for us.

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  • on March 06, 2009

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    I'd liked this recipe and will make it again but with definite modifications. I used fresh squash which i roasted and pureed because i couldn't find frozen. Also after making the sauce I tasted it and it really was not cheesy at all, so i used an entire 270gram package of cheese which is probably double of what the recipe calls for. I also doubled the mustard and cayenne because you really couldn't taste the seasonings, finally I also doubled the topping. The final outcome was great and the leftovers were great too. I never told my husband about the squash and I don't think he suspected a thing. I love squash, but without the extra cheese, it was kinda bland.

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  • on March 02, 2009

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    This was yummy!! We had a difficult time finding frozen squash so we ended up buying fresh and making our own puree. Loved the topping!!!
    We also liked the consisty of the dish. I wasn't overly cheesey like all the others we have made in the past. It reheats realy well in the microwave.

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  • on March 01, 2009

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    I added 1/4 cup of Pecorino Romano and it really helped this recipe. It definitely isn't traditional mac and cheese...but it is a good healthy replacement. It does have a strong sqaush taste but I really think the Romano cheese (or 1/4 cup extra strong tasting cheese of your choice....

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  • on February 26, 2009

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    If you like really good mac and cheese, find another recipe. This took a long time to make, and it had NO taste.

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  • on February 25, 2009

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    I think the squash gives the macaroni a really nice texture, but it isn?t overly cheesy nor does the cheese really stand out. I?m also a big fan of the ?crunchy? topping the bread crumbs provide; it definitely has that sinful, baked macaroni and cheese texture! My boyfriend (who detests all things healthy thought the texture was a little off; I?m not sure if it was the ricotta or the squash but there was a bit of a grainy texture instead of a really smooth creaminess. Overall though we both enjoyed it and will definitely incorporate it in our rotation for a healthier mac and cheese alternative.

    http://thenotsoskinnykitchen.wordpress.com

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  • on February 16, 2009

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    This was phenomenol! Only Ellie would think to replace the fat and creamy texture of additional cheese with healthy squash. It worked like a charm! I did make a few changes but nothing drastic. I quartered the recipe as I was just cooking for myself and the proportions were perfect. I also added some broccoli florets to the pasta in the last 2 minutes of cooking and mixed it in with the final dish for added veg. And while I was warming the squash, I added a cracked garlic clove and left it in throughout the cooking process. YUM!!!!

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  • on February 16, 2009

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    This was very easy to make, and it received rave reviews from my 2 year old and 4 year old boys!

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  • on February 15, 2009

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    This is a great recipe and we all loved it!!! YUM BOMB LOL!!!! I would recommend adding additional quantities of cheese and salt substances to the mixture. Overall it was extremely delicious and i would make it again!

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  • on February 10, 2009

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    I made this recipe almost exactly as directed, except adding in a bit more salt and cayenne - and a dash of nutmeg. I thought that the consistency of the mac and cheese was great. It was creamy and there were still strings of cheese that come off. The flavor was a little bland but I tend to like things popping with flavor. Next time I might add green chilis or use a sharper cheese. I will definitely be making this 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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