Macaroni and 4 Cheeses

Ellie Krieger

2005, Ellie Krieger, All Rights Reserved

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 1-10 of 123

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  • on March 16, 2012

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    Personally I did not care for this recipe, if you like cheesy mac and cheese this has no cheesy flavor what so ever! It has potential, but I would not make it again.

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  • on November 20, 2011

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    I love this recipe and have made it a number of times. It make a lot, so I typically break the leftovers into single servings that I freeze. When ready, I put the single servings into the fridge to thaw for a few hours and put a fresh layer of the breadcrumb mixture on top just before putting it in the oven for 20 -30 minutes. I can't wait to make this again.

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  • on October 28, 2011

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    This is one of my favorite dishes to cook for vegetarians and people feeling under the weather. It makes a huge amount! I often cut the recipe in 1/2. To make it a bit healthier, I use whole wheat macaroni instead of regular, but other than that, I follow this recipe to the letter, and it turns out perfectly every time. I also like that it is really inexpensive, unlike some mac and cheese recipes that call for pricey specialty cheeses.

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  • on October 22, 2011

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    Amazing and delicious! I made this for my family and everyone loved it and no one realized there was squash in it. I even told them it was a healthy version and try as they did no one realized it.

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  • on September 20, 2011

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    This did not taste anything like macaroni and cheese. I was very disappointed in this recipe. I tried tweeking it by adding different kinds of cheese and only used one box of the squash, but it still just tasted like vegetables and not cheese.

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  • on July 10, 2011

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    Very yummy dish.

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  • on July 02, 2011

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    We are southerners who take our mac and cheese very seriously and this is a good substitute for the classic favorite. I love that the squash sneaks in that extra color and nutrition. Be sure you don't overcook, because it will get dry quickly. And, sadly, we all agreed this is no good the next day. Unless you have a big crowd, cut the recipe in half because the leftovers won't get eaten.

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  • on May 05, 2011

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    A soft, mellow, multi-cheese pasta dish with an amazing amount of hidden healthiness. Not swimming in butter is definitely a plus. Of course it isn't classic 'mac and cheese'' but, rather, 'macaroni with 4 cheeses'. I'm puzzled by "reviews" posted by folks who presume to "taste" by reading or who doctor the recipe the first time and then criticize. Chefs who develop recipes work very carefully balancing flavors and ratios to create something original--try it. If you're changing it and hating it, you've no business rating it! My one tip is to watch your broiler time; mine didn't need the full 3 minutes to brown up nicely.

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  • on April 03, 2011

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    Was a little too dry for me, but I used penne since I didn't have macaroni and I think that may have been the problem. Will make again using macaroni. Couldn't even taste the squash though.

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  • on March 25, 2011

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    We absolutely loved this dish with a few minor changes. We doubled the cayenne, added 1/2 tsp of smoked paprika and added garlic. Totally hooked and will make this frequently. Thank you Ellie for giving us a nutritious and delicious spin on a classic!

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Nutrition Facts

Nutritional analysis
per serving
 
Calories
395
 
Total Fat
11.5 grams
 
Saturated Fat
6 grams
 
Cholesterol
35 mg
 
Sodium
545 mg
 
Carbohydrates
55 grams
 
Protein
18 grams
 
Fiber
3 grams
 
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