Macaroni and 4 Cheeses

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Love this recipe!! Have been making this mac and cheese for a while now, my boyfriend who isn't as interested in healthy eating as I am loves it too!

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Our family loves this recipe. If you have older kids or preparing for adults then play up the squash component and add a pinch of fresh grated nutmeg. Super easy to make and is a great left-over dish for lunches the next day.

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I am shocked that there were so many good reviews. I was interested in this dish because of the health factor. This dish however, was not cheesy at all, although it tricks you to think it is because of the squash puree. It looked way better than it tasted, because it mostly tasted like macaroni and squash to me. Next mac and cheese recipe please!!

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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.

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not sure what I did wrong but this did not have the creamy texture I want in mac and cheese.

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Great recipe! I made this for my husband and I, and he does not eat veggies. He loved it. You can't even taste the squash and I enjoyed the healthy alternative. I made this with quinoa pasta and just pureed a fresh yellow sqaush in my food chopper. It was yummy!

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I need to follow a low fat, low sodium diet. This recipe, although "lighter" then the good stuff you eat as a kid without even thinking about it, is still way too high in sodium. The fat content is not too bad, but I wanted to see if I could cut back on it anyway and still have a decent tasting dish. I left out the salt (the cheese has a lot of sodium, used low fat, extra sharp cheddar, and (unsalted low fat cottage cheese in place of the ricotta (only because I refused to pay 4,99 for it at my local grocery store!. For those of you who didn't like the ricotta, try the cottage cheese (you don't have to use the unsalted, it's smoother than ricotta, expecially if you run it through the processor for a minute or 2 before mixing it in. I also used canned, nonfat evaporated milk (undiluted, which cut back on some more of the fat, but is richer than regular skim milk, multi grain macaroni, and very low sodium, wheat bread crumbs. I'm used to eating very little salt, so it tasted fine to me. Not the mac and cheese I remember, (I LOVED that boxed junk!, but pretty good all the same. I'll be making this one again.

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I love love loved this dish. I used fresh squash instead of frozen but other than that kept everything the same. It was so delicious, I could not stop eating it!!!

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After making the recipe a couple times, my husband and I have altered it just enough so we like it better. We use whatever other cheeses we have on hand that we think would go well with it. This last time we used sharp cheddar, neufchatel instead of ricotta (I hate ricotta!, colby jack, and some shart goat cheese gouda we had. We double or triple the breadcrumb topping because we love the crunchiness of it. And we add a little extra cayenne and mustard powder. Great recipe! I don't have to feel too guilty for eating mac & cheese :-

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This mac and cheese is wonderful! Everyother home made receipe has bommed with my 4 year old son. They never seem to be "orange" enough to match his liking for the traditional box of mac and cheese. This is a wonderful alternative, and the added squash give it some decently health qualities as well as the coveted orange color.

Thank you Ellie