Macaroni and 4 Cheeses

Rated: 4 stars out of 5Rate itRead users' reviews (73)

RECIPE
COMMENTS & REVIEWS(73)

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
Leslie Coral Gables, FL 11-16-2009
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Not For Me
Rated: 2 stars out of 5

I followed the recipe as it said and I must say I was disappointed. My boyfriend hated the texture and I couldn't handle the... spice. I never had any experience with cayenne so I guess I didn't know what to expect but a spicy macaroni was not what I had in mind. I like the idea of using squash instead of cheese sauce which I've seen done FAR more successfully than this. I added way more cheese than she said and less squash just by instinct so I didn't have the same problem as most of the other reviewers but I definitely should have read the reviews before wasting all the food. I threw it all away since neither I nor my boyfriend felt it was worth salvaging. Best of luck to the rest of you this holiday season!Read more
recipe Macaroni and 4 Cheeses
Jaclyn Florida, NY 11-04-2009
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Delicious!
Rated: 5 stars out of 5

This was a great recipe. My boyfriend and I both love mac and cheese, but in an effort to be more health conscious I don't... make it as much. With this recipe, we can eat it and not feel as bad. I made my own butternut squash puree from fresh squash and used 24 oz of it instead. I also used whole wheat pasta, and soy cheddar and jack, and it came out delicious. You will taste the squash, but it comes off as a bit of a sweet, heartier flavor. Love this recipe! Will use it again and try to lighten it up more! Read more
recipe Macaroni and 4 Cheeses
Shana Tiburon, CA 10-29-2009
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Very good!
Rated: 3 stars out of 5

I have made this twice. The first time I added roasted purple cauliflower and the second time I added roasted broccoli. The... pruple cauliflower looked beautiful in it! They were both very good in the sauce. I agree with others that the ricotta makes the texture a bit grainy and will try leaving it out next time. I also wanted to comment on the strong squash flavor that many people are mentioning. It must have to do with the type of squash you are using, mine didn't taste strong at all. I used a can of pureed butternut squash instead of frozen and it was great. I agree that you don't taste it as much as you would think after seeing how much is in the dish, so next time I might keep some of it for the top, underneath the breadcrumbs instead of mixing it in. You also have to use good cheese. To the person who didn't like this recipe because they used velveta cheese...that is your problem. Velveta isn't even real cheese. I would recommend trying again with real cheese. Read more
recipe Macaroni and 4 Cheeses
natasha lakewood, OH 10-26-2009
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This tasted horrible!
Rated: 1 stars out of 5

I am a squash lover, however, this recipe made me question my love for it. You might as well save the calories and not add... the cheese because you can't taste it at all. The squash is so overpowering. Also, the squash did not give it any smoother of a texture like the video claims. The only redeeming quality of this recipe was the crumb topping. I would suggest using panko crumbs and making a killer chicken parm with it. Read more
recipe Macaroni and 4 Cheeses
Tiffany Richmond, VA 10-16-2009
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Good & Kid Friendly!
Rated: 5 stars out of 5

I disagree, I put 14 oz of squash in, and just added more cheese and it turned out great. My son is 8, and has a great... hatred for veggies, and he didn't even notice that it was made with squash. I just told him that was what my "homemade" macaroni and cheese tasted like. Even my husband liked it.Read more
recipe Macaroni and 4 Cheeses
Laura Avila Beach, CA 10-13-2009
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Call me Crazy but I liked it!
Rated: 4 stars out of 5

I used fresh squash though & mashed it up as it warmed up with the milk & doubled the topping.