Macaroni and 4 Cheeses

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I expected a bland version of macaroni and cheese, but all we could taste was the butternut squash. It tasted like cantalope casserole, nothing that I or my children expected or liked at all. I do not recommend this recipe at all.

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I made this for my mothers birthday and it was a hit. My entire family including myself do not like squash and no one could tell that there was squash in it. Now it is not your typical heavy cheesy mac n cheese. it was a little lighter and had more of a creamier texture with a slight nutty taste but was surprisingly good, I made it with extra sharp provolone and white cheddar since I wanted to make it special and I might of added a little more then the recipe called for since I made layers with the noodles, sauce and extra cheese like a lasagna. I also added extra mustard and cayenne on top.

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The squash is a fantastic conduit for the cheese. And it gives the dish great texture too. Like any home cook I made it my own with a few switches. But I have to say this is going to be my go-to mac & cheese from now on. Added bonus: NO GUILT!

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I have to admit I had my doubts about this but was pleasantly surprised. I could taste the squash and cheese equally in this dish. I mixed some pepper jack cheese in mine plus used whole wheat noodles. My teenage son liked it enough to get a second helping. I wanted to try it as is but would add more cayenne pepper and dry mustard and salt next time. It was little bland but a good alternative to the full fat version. Mine was not dry at all when I took it out of the oven.

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Please don't be confused this is not mac and cheese--it is a squash and macaroni casserole and rather dry and sweet at that. My husband said, "You don't have to make this again". We all agreed!

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I made this earlier today and we both liked it a lot. You do have to watch it so it doesn't get too dry. Maybe add a little milk or butter at the end, especially if you are going to put it in the broiler for 3 minutes, per the recipe. It was a nice, healthy alternative to mac and cheese, and my husband didn't guess there was winter squash inside.

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I gotta give Ellie the 5 star treatment for this one... Admittedly, I was a little unsure after reading the reviews, but the FLAVOR and TEXTURE was way better than expected with this dish. I did substitute the Monterrey Jack for a local farmer's Emmentaler and added extra cayenne. The balance was perfect for my husband and I. Keep the comfort food make-over dishes coming!

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I wanted a healthier version of mac and cheese for my husband that he would actually want to eat it and I got it right on the first try! We both like squash, but I wouldn't have known it was there. I did make a few alterations to the original recipe though: whole wheat shells instead of elbow (couldn't find elbow available in whole wheat, and i think w.w. gives a nice nutty complexity to casserole style dishes, lowfat cottage cheese instead of part-skim ricotta ( just a preferance, regular mustard instead of powder, and for cheeses used 1 1/2 cups reduced fat mexican blend and 1/2 full fat cheddar because that's what I had on hand. Recipe took a little longer than I thought (and do not skip the broiler step! but it turned out so well I'm sure I will make it many times more, using whatever cheeses I have on hand.

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While I believe that Mac and Cheese needs to be full fat to be the true comfort food, I also think that this is one of the best low fat alternatives i have found. I added garlic, smoked paprika, and more dry mustard than called for. I loved it! This will be my go to recipe for Mac and Cheese and, every now and again I will make the full fat version just for fun.....You know moderation in moderation.....

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The dish was very easy to make. I thought the taste was decent, and liked that it was healthier than regular mac and cheese. I probably would make it again, but not on a regular basis. I thought the ricotta cheese overpowered the pasta, which made the meal a tad bland. I could also taste the squash, but I like squash so that was not a problem for me. However, when I reheated the meal the following day, I could only taste the ricotta (FYI: I cut the recipe in half.