Macaroni and 4 Cheeses

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My local grocery store didn't have the chopped or pureed winter squash I wanted, so I just used 1 1/2 cans of pureed pumpkin to be my squash. It actually turned out really well, although next time I think I may cut back on the squash. It is good and goes well with this dish but sometimes you get a big forkful of squash and it can be a bit of a turn off. I'd probably only take away about a quarter-half of a can next time. Other than that, this was a hit.

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Loved this dish! Instead of using all the spices I just added sea salt and pepper... I also used whole wheat pasta... and lastly I used blue cheese instead of parmesan... My husband loved this!!! I'll be making it again... who would have thought squash : P.S. If you follow WW is only 5 pts. per serving :

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I used a whole butternut squash, cooked and pureed it myself since my grocery store did not carry the frozen kind. it was a few ounces light of the amount the recipe called for, but considering the comments by other reviewers I think this turned out to be for the best as we could barely taste the squash. However, the texture of the dish after baking was lumpy rather than creamy which was disappointing. Also, I recommend doubling the parm cheese breadcrumb topping as that was by far the best part. The cayenne was a nice flavor too. If I make it again it will definitely make modifications to improve texture, not necessarily taste.

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The squach is a great way to add a vegetable to the dish, while giving it flavor without having too much cheese.

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as a vegetarian; I was SO excited to see a healthy Ellie recipe on here but when i read the ingredients i was sadly dissapointed. First of all everyone knows white macaroni pasta is starchy and fattenning, not to mention turns to sugar eventually once digested. Then the jack and cheddar??? one of the the most artery clogging foods on the planet. There are other cheeses in this recipe that just feels like a heart attack waiting to happen. I may as well stick with the original just as unhealthy version because this is no different. The only way to make Mac and Cheese healthy is to make raw cheese and I know that is possible because I've tasted raw cheese and its tastes great. I'll be loooking elsewhere for "healthy" recipes from now on.

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I loved her recipe. It was so great to have so much flavor and a healthier alternative. Even the boys in my family loved it! I blogged about it:
http://wiseeats.wordpress.com/2009/11/30/meatless-monday-comfort-food-recipe/

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I love squash and mac and cheese what a great combination.

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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.

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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.

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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.