Macaroni and 4 Cheeses

Rated: 4 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
40 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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Ingredients

Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterey Jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons grated Parmesan
2 tablespoons unseasoned bread crumbs
1 teaspoon olive oil

Directions

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

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Comments & Reviews

recipe Macaroni and 4 Cheeses
KIM Pittsburgh, PA 01-21-2010
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very good
Rated: 5 stars out of 5

I love squash and mac and cheese what a great combination.
recipe Macaroni and 4 Cheeses
Betsy Murrysville, PA 01-18-2010
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Tastes good - 2 out of 4 kids likd it!
Rated: 4 stars out of 5

We have a big family that loves mac and cheese but I wanted to make something healthier. I scoured this recipe and reviews... and made it but used ONE 14 OZ PACKAGE of squash. It was very good. Super cheesy, like velveeta? Nope. Great as a healthier version of a side dish? Yes. My 2 oldest (11 and 14) liked it. My little ones (7 and 10) knew something was different (the squash, of course) and turned up their noses. I liked it a lot and had leftovers the next 2 days with my lunch. The topping was a little light, though. Next time I will add make more as there was barely enough to cover the 13x9 pan. All in all a great healthy mac n cheese recipe. Yes you can tasted the squash, but I like vegetables so it was not a problem.Read more
recipe Macaroni and 4 Cheeses
Kendra Columbus, OH 01-09-2010
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Delicious, healthy alternative!
Rated: 5 stars out of 5

This mac-n-cheese is so good and im skeptical of all the people who said the squash flavor is the dominating flavor in this... recipe. My husband won't even taste one bite of anything that has veggies that he's decided that he doesnt like in it. I made this and never told him their was squash in it. He couldnt stop eating it. He loved it and had no clue it was healthy and made with squash. I followed the recipe exactly as far as ingredients. The only think i did differently is, i stirred in the parmesan and only because i did it accidentally. So i had to add a little extra for the top. But it was a good accident. It was much creamier prior to baking it in the oven so next time i may just serve it from the stove stop and skip the topping (except for the parm, i'll stir it in again) and not bake it.Read more
recipe Macaroni and 4 Cheeses
Michelle Dumfries, VA 12-23-2009
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Excellent Mac & Cheese!
Rated: 5 stars out of 5

I made a large pan of this for Thanksgiving and everyone loved it. No one knew there was squash in it until I told them... after they ate it. They were all surprised and wanted the recipe. It was moist and creamy. I used some cajun seasoning in it to give it a little kick. My husband who makes wonderful mac & cheese now wants this one all the time. I think I will use the individual ramekins for Christmas dinner since we are not having guest.Read more
recipe Macaroni and 4 Cheeses
Alicia modesto, CA 12-10-2009
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loved it
Rated: 5 stars out of 5

My first time using pureed butternut squash in a cheesy pasta recipe and I was pleasantly surprised! Its a great flavor, not... overwhelming at all. I did not like the idea of using ricotta, so I used light cream cheese instead. My favorite bites were the ones with crispy browned parmesan and bread crumbs. I can't wait to make this again. We've been enjoying the leftovers for the past two days, just reheating and putting it under the broiler for a few minutes to crisp up the cheese again. Read more
recipe Macaroni and 4 Cheeses
Aaron Piscataway, NJ 12-06-2009
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Use Less Squash
Rated: 3 stars out of 5

After reading these reviews, I decided to use less squash. I am not a huge fan of it, let alone want it to be overbearing in... my mac and cheese. So I only used 1 12oz frozen thing of it. Once I melted the Parmesan on top, I could not taste the squash at all. Would make it again, but recommend using less squash.Read more