Butternut Squash Mac and Cheese

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
5 servings (Boo counted for 2)
Level:
Easy

Ingredients
  • 1 pound macaroni with lines, such as tubatini or mini penne rigate
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1/2 medium onion
  • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (10 ounce) box frozen cooked butter nut squash, defrosted
  • 1 cup cream or half-and-half
  • 2 cups (8 ounces) sharp Cheddar, grated
  • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
  • 1/4 teaspoon ground nutmeg, eyeball it
  • Black pepper
Directions
Watch how to make this recipe

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)


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4.1 93
I followed the recipe as it is written (I did use dried thyme in place of fresh - didn't have the fresh) and salted and peppered to taste - delicious!  This would be a great way to add a veggie to a delicious comfort dish; it even looks like the boxed mac & cheese that kids seem to love.  My family really enjoyed this dish and in keeping with Rachael's inspiration from her pooch; our little dog LOVED it as well :)  This recipe is a keeper for us! item not reviewed by moderator and published
My friend made this for Thanksgiving. It was horrible! I think it needed more salt and butter, or less squash, something. It would be better to just make mac and cheese, and then separately make squash. They don't go together. item not reviewed by moderator and published
I never give reviews but I couldn't help myself. Here is an alt version Find a recipe for classic Bechamel. Make it without roux. Instead add puree butternut squash or some other pumpkin. Add Velveeta and sharp cheddar. Done. item not reviewed by moderator and published
I used the recipe as a basic framework, but subbed out the cream for fat free half and half. I also added 2 C. of chopped kale, left out the thyme, and used extra sharp cheddar and gruyere, I finished it off in the oven for 30 minutes and sprinkled extra cheese on top returning it and turning the heat to 400 F for 5 minutes until the cheese started to brown. I nearly added vegetarian sausage to it, but decided it would be overkill. I'll make it again. item not reviewed by moderator and published
This recipe has potential. The consistency of the sauce and the addition of broth, which lowers calories are both good. The thyme does not belong in this recipe. It is overpowering and I only used 1T (not the 2). The thyme combined with the chicken flavor gave it a thanksgiving stuffing flavor and I don't like stuffing. I will give this another try using vegetable broth instead of the chicken, add a couple splashes of hot sauce, leave out the thyme (of course) and finish it in the oven for 30 minutes at 350 F (which I did this time). Which browned the top nicely. item not reviewed by moderator and published
I have made this twice now and it is wonderful!!! Really no need to change it! The cheese sauce is thick and creamy and totally fools you that there is squash present!! Great way to sneak vegetables in!! item not reviewed by moderator and published
not bed item not reviewed by moderator and published
Used this recipe with slight changes like 1/2 almond milk, 1/2 Oikos Greek Yogurt and it turned out awesome! Also, I baked it for 15 minutes with cheese and bread crumbs on top. Delish! Wondering about nutritional facts though? item not reviewed by moderator and published
This is so yummy! The changes I made were to use about 1/2 tsp ground thyme instead of fresh, used 2% milk, added 1 tsp of minced garlic with the onion, and I pureed the squash before adding it to the sauce. I have used cheddar and Monterrey jack cheeses with great results. My husband raves about this and asks for it every fall. It is definitely not as thick as a baked mac n cheese so don't expect it to be that way. I roast fresh squash at 400 degrees for 25 minutes instead of using frozen. item not reviewed by moderator and published
This was ok... not anything super good and tastes pretty similar to stuffing due to the spices. item not reviewed by moderator and published
hate recipes that do not use fresh ingredients item not reviewed by moderator and published
Use vegetable broth and you have an option for vegetarians! WE ARE PEOPLE TOO! item not reviewed by moderator and published
Way too watery and not enough cheese flavor or butternut squash flavor. This recipe is so bad, they should remove it from the website. Don't waste your time making it. I had to finish it in the oven to make it a little bit more "solid". It ending up taking almost 2 hours to make this dish. item not reviewed by moderator and published
I was hoping for great taste with this one because I love butternut squash. I found it to be very bland - we had to add quite a bit of seasoning to the final dish. Also, 2 cups of cheese does not give enough cheesy flavor to one pound of pasta. item not reviewed by moderator and published
I wanted to be more impressed than I was. I had to add cornstarch to thicken the sauce and I pit in an extra 1/2 cup of squash. Its average and interesting item not reviewed by moderator and published
Delicious! I used squash I steam-baked myself, then mashed into the recipe. My husband was surprised how yummy it was!! Totally worth making again : item not reviewed by moderator and published
I have been making this recipe for years. It's the best way to sneak veggies into meals for picky eaters. I use 1% milk instead of cream & I add garlic when I cook up the onions. I am pleased with the way this dish looks like the boxed mac & cheese. item not reviewed by moderator and published
This recipe is to die for! I've made it three times already and each time it's been delicious and creamy! At first I was a bit worried because I wasn't sure about the butternut squash & cheese combo would be good, but oh it was worth it!The butternut squash taste is undetectable, which is perfect for picky eaters! A few notes: Only make half the recipe. The full recipe is better suited for two pounds of pasta, not one. It makes so a lot of sauce! Birds eye makes a microwaveable butternut squash. Just cut the box in half, put one half in the bowl (if halving recipe, and microwave for 2-3 minutes. I've used it each time I made this recipe. Also, don't be afraid to omit the thyme; my boyfriend hates thyme, so I just didn't add it and it was still just as amazing. This recipe is definitely a must. My boyfriend's mom loved it so much that she asked me to make it for Thanksgiving. I'd definitely reccommend it. item not reviewed by moderator and published
Creamy, rich, tasty, and more nutrition than the usual mac and cheese! I made a few changes....when I could not find frozen squash I went to the produce section. The butternut squash were huge, so I picked up a green acorn squash. Roasted and pureed, it was exactly 10 oz. I had skim milk on hand and used that instead of cream. I used 12 oz. of extra sharp cheddar cheese, a nub of monteray jack that I wanted to use up. No nutmeg....but instead 1 tsp. salt, 1 tsp. dry mustard, 1/2 tsp. black pepper. I did not add parmesan to the sauce but topped the dish with a sprinkle of shredded parmesan, cheddar, and 1/2 cup panko bread crumbs mixed with 1Tablespoon melted butter. Popped it into the oven at 350 for 15 minutes to brown the crumbs and melt the cheese. I split the recipe in half and froze one casserole while serving the other. This is a keeper. My family loves baked mac and cheese--and this is almost guiltless! item not reviewed by moderator and published
Well my family told me this is one they want again. Like many others, I cubed and roasted my squash (400 degrees for 30 min. I used whole wheat pasta (14.5 oz. and only used one can of low fat/sodium broth. I also added panko crumbs and crumbled turkey bacon on top and baked for 25 min at 375. Great way to get healthy squash into an otherwise pretty unhealthy recipe. item not reviewed by moderator and published
i made this as a main course meal and added sausage to it, i also used a can of lite coconut milk instead of cream, i do the same thing when make butternut soup. its kinda bland but the squash should slip by my family with out notice.i also roasted my own squash and it did make a ton!! item not reviewed by moderator and published
I roasted my own butternut squash with some honey, and the recipe turned out great! item not reviewed by moderator and published
Fantastic recipe. Tasty and takes the guilt out of mac n cheese. Even better the second day. Throw some crunchy onions on top for some added texture. item not reviewed by moderator and published
I agree with other reviewers that the portion is big. I used a home baked butternut squash instead of a frozen one and still the recipe turned out quite bland. Just thought a healthier version of mac and cheese deserves a try : but definitely not a keeper. item not reviewed by moderator and published
Surprisingly tastey!! It was a perfect meal to sneak in veggies for my two toddlers...however, I kept stealing bites! FYI, I used Ina Garten's recipe for butternut squash. item not reviewed by moderator and published
Delish. First off, this makes a HUGE portion. I would half it for a small family. I also added some garlic to the onions as well as some maple syrup to finish it off. We can't eat enough of it! item not reviewed by moderator and published
I tried this for the first time today and all I can say is no more boxed mac and cheese for us. I am a visual learner so being able to watch a video that was under 5 minutes long and actually see how to mix everything together was great for me. I watched the video several times before I started to make this dish and played it while I was making it as a handy step by step tool. Thanks Rachael! item not reviewed by moderator and published
I love it, but my 19-month-old ADORES this dish!! This is good and creamy and the thyme is really nice, even using dried thyme. I used some leftover squash that I roasted up for hiding in my son's food - now I have extra in the freezer to make this again! item not reviewed by moderator and published
I made this tonight and everyone loved it!! Couldn't believe that mac and cheese could taste so good and have healthy ingredients! Didn't use cream, used skim milk and 1/2 the butter. Turned out delicious!! Will make it again!! item not reviewed by moderator and published
My family loved it. My one year old couldn't stop eating!! I used some fresh butternut squash I had on hand. I'm not sure if that makes a difference, but it was delicious! Thanks! item not reviewed by moderator and published
WOW, how delicious can macaroni and cheese get. I have tried various home made recipes, but this one is the best by far....it's a keeper. I followed the recipe exactly as Rachel says the only thing I addede was a little bit of garlic powder and dry mustard. YUM YUM... item not reviewed by moderator and published
I'm on a squash kick, and I can never turn down mac and cheese, so I figured this would be a whole-in-one. Not true. The onion is what really threw me off - the only reason I can see for including it is to sneak vegetables into a dish kids are likely to accept. I used exactly the amount called for in the recipe, but it completely overpowered the dish. All I could taste was strong, raw onion, because even the cooking method didn't do much for it. It didn't get any of that delicious browned flavor that I love in my onions. Bottom line, If I had taken the time to really analyze the recipe, I wouldn't have followed it word for word. I would have thrown out the onion entirely, and gotten fresh butternut squash instead of the frozen cooked stuff (which, at my grocery store, didn't even have an assigned variety - it was just "squash") and roasted it before pureeing for even more flavor. Oh, and I would have added more cheese and taken down the amount of stock. The sauce turned out too thin for my taste. item not reviewed by moderator and published
My family loved this recipe (and they don't know about the butternut squash) ! Now a family favorite. We have tried other Food Network mac and cheese recipes but this is how they like it...not too dry and not too thick. I used low fat milk instead of the cream and added crumbled bacon on top. Quick and easy. Thanks item not reviewed by moderator and published
This was a delicious variation of Mac & Cheese. I used fresh butternut squash and added white wine to the sauce while I cooked the butternut squash in the stock. I also put bread crumbs on the top and baked the dish for 15 minutes covered, then 10 minutes uncovered. I forgot to use the cream (oops!) in the end because the sauce looked so rich, but I don't think the dish needed it. We had friends over for this dish and the meat lovers enjoyed it as much as the vegetarians did. Thanks so much! item not reviewed by moderator and published
A great change on a classic mac and cheese. The squash gives it a hearty more bold tasty twist item not reviewed by moderator and published
This was a great twist on the traditional mac and cheese. I found that it was a little lighter than my usual mac and cheese - I guess because of the parmesan cheese. It does make a lot, but that helps working moms like myself. I didn't have to cook the next day. I will definitely make it again.! item not reviewed by moderator and published
After reading all the great reviews on this I was really excited to get home and make it. I did enjoy it but I wasn't raving over it like I thought I would be. All in all it was easy and good--I would recommend it to people with children as the recipe adds veggies to an otherwise unhealthy meal and also made way too much for me and my boyfriend. item not reviewed by moderator and published
Didnt turn out like I thought. I didnt appreciate the flavor and it was a little grainy. I will not be making this again. item not reviewed by moderator and published
Love it! I've even omitted the butter, flour and cream and it's still delicious! My family loves it. item not reviewed by moderator and published
I thought this recipe was a great way to get my 2 year old to eat a vegetable. It's cooked right in to the sauce and you can hardly taste it. It doesn't taste like traditional homemade mac and cheese, but it is still really good. The whole family likes this one and I'm planning to serve again soon! item not reviewed by moderator and published
It was good but not great for me. I'm not a great lover of mac & cheese, too cheesy, but I am a lover of squash. This didn't taste at all like squash. It's not bad cold though. item not reviewed by moderator and published
I had some ground chicken breast I wanted to get out of the freezer, so I decided to make this entire meal. What a terrific idea! My husband always likes vegetables, so this wasn't a "trick-me" meal, but he loved the flavor and texture. Like several people above, I substituted fat-free half-and-half for the cream with no detectable difference. It came out rich and creamy and *very* satisfying! I served it with the chicken sandwiches and a few pepadew peppers for color and a little pizzazz. Yum! Will make again! item not reviewed by moderator and published
I love butternut squash and mac and cheese and this recipe did not let me know (however, I will be eating it forever, so next time I would half the recipe). I also try to lower the fat, I substituted the heavy cream for Land O Lakes fat free half and half and that worked just fine. Totally creamy and smooth. I was finally able to locate frozen butternut squash at a regular grocery store, which made it that much quicker. Would recommend this to anyone! Even the leftover heat up WAY better than most baked mac and cheese recipes because the "cheese sauce" doesn't separate during reheating! Thanks Rachael!!!!!!!!!!!!!! item not reviewed by moderator and published
my hubby and i love mac & cheese.. this one sounded decadent so we made it for our new year's eve dinner to go along w/ steak and green beans. it was great but now its 5 days later and we still have a ton that i'll have to trash because we had so much leftover. what a shame! cut the recipe at least in half if you're only feeding a few people. item not reviewed by moderator and published
This is so easy to make and a great way to sneak in a vegetable for my kids without them knowing. I always use 1% milk instead of heavy cream and you really can't taste the difference. I use the thyme sometimes, but my kids enjoy it without it. All in all, a fantastic, quick and delicious meal! item not reviewed by moderator and published
My family loves mac-n-cheese and butternut squash seperate, so when I saw Rachael cooking this dish I thought what a great dish this would make. It was the most delicious mac-n-cheese we have had. The taste and textures were great. I like a little crunch on the top of my mac-n-cheese, so I made half of the recipe and then added panko bread crumbs to the top of the dish and it was even better. As one reviewer stated, this recipe does make a large quanity, but it is good at a gathering. Thanks Rachel for a great recipe.. item not reviewed by moderator and published
This recipe is just incredible! The squash adds such a great flavor and texture...and sneaks in that extra serving of veggies that we all miss. The sauce recipe does make a lot...so I didn't add it all to the pound of pasta that I cooked. I just added enought to make it all wet. I kept the rest of it and cooked another half pound of pasta later in the week. Thanks again Rachel! item not reviewed by moderator and published
As in this is NO GOOD. No flavor. Runny. I will not be making this again. Also made the chicken burgers from this episode. Nothing to write home about either. Not too impressed with Ms. Ray's recipes so far. item not reviewed by moderator and published
This recipe is incredible. I prefer to use fresh butternut squash. I roast it in the oven until its soft and starts to carmelize. I also use quality ingredients like an aged white cheddar & a nice parm. It is super simple to make. Boil the pasta, drain, and set aside to add at the end (when sauce is ready). Make sure the pasta is not over cooked though. This recipe is my boyfriend's all-time favorite food. He swears he could eat it everyday. item not reviewed by moderator and published
We tried this in a new attempt to get more veggies in with our meals. We also made squash from fresh (no frozen in our area) but followed the recipe as directed from there on out. We loved it--it makes a LOT though--so if you're cooking for 2, halve this recipe, otherwise you'll have lots of leftovers! A nice change to traditional mac n cheese, nice sweet flavor and very silky rich texture! item not reviewed by moderator and published
I actually added 2 eggs to this, mixed the noodles and the sauce together, and then added bread crumbs with parm cheese to the top and baked at 350 for about a half hour. I thought it was great! Very creamy and yummy!! item not reviewed by moderator and published
If you love mac and cheese, this is the recipe for you! I tried this recipe using fresh butternut squash (not boxed) and it turned out really delicious. All you need to do is boil and mash the squash. This recipe has great texture and the squash really kicks up the flavor! Rachael Ray will always be my all time fave!! Thanks! item not reviewed by moderator and published
I made this recipe with beef broth because i did not have chicken broth at the time and it was GREAT! My father's recipe is hard to beat, but this was fantastic. Good Job Rachel! item not reviewed by moderator and published
I don't know who rated this before, but this is one of the best new finds ever!! My husband and I love this recipie.....it's incredibly yummy, warm, gooey, and delicious....what a great idea for Butternut Squash - or any other kind of winter squash...yum yum item not reviewed by moderator and published
sadly, i thought this was really unpleasant. reheating it the next day was even worse :( sorry rachel normally i love your recipes but this was a dud. it tasted very pasty and icky and i love squash. item not reviewed by moderator and published
I made this pasta dish using bow-tie pasta, along with the chicken burgers. It was fairly quick to put together, but I wondered what all the fuss was about, other than to put something healthy in a mac + cheese dish. If I made this again, I would put more veggies in it to give it more texture and crunch. The meal was very quick as neither of us liked either dish very much. item not reviewed by moderator and published
This was a really interesting recipe. You could not really taste the squash but it added good texture to the mac and cheese. I really liked it. I made it for some kids and they did not even know the veggie was in there. I would reccomend it! item not reviewed by moderator and published
Unfortunately I was a little disappointed with this recipe because I could not find frozen butternut squash anywhere-not at any grocery store! And therefore this was not a 30 minute meal, it took quite a long time to have to cook the squash, but if you want regular mac and cheese without the squash the recipe was ok. item not reviewed by moderator and published
This is rich and creamy, absolutely wonderful. I do have to cook the butternut squash...they don't sell it frozen around here. item not reviewed by moderator and published
a geat way to use butternut (or any) squash) We used a summer squash we had never cooked before and it was delicious. Even the kids liked it. item not reviewed by moderator and published
I am a mac and cheese aholic. I love it! This gave me the veggies with the cheese. I cant ask for anything more. My only gripe was I tried to make this "lower fat" and it tasted that way. Full fat delcious but my figure begs to differ. item not reviewed by moderator and published
This was an "iffy" recipe for my Christmas party as it seemed so bizzarre. Many people were skeptical. However, it was the first dish to disappear and everyone asked for the recipe before they left! Definately try this. It was absolutely delicious. item not reviewed by moderator and published
I thought the recipe was pretty good. I didn't have any parm cheese...will have to look in fridge before I start cooking, but my daughter and my husband ate it up (latter went back for seconds). And to top it off, since I didn't have any parm cheese, I found some parm cheese breadcrumbs that sprinkled on top added a litte extra texture. MMMM....tasty!. Thanks Rachel. item not reviewed by moderator and published
I loved this recipe! it tastes fantastic. But it definitely took me longer than 15 minutes to cook. Probably more like 30-45. item not reviewed by moderator and published
The butternut squash and cheeses were a great combination. I used vegetable stock instead of chicken and omitted (well, really forgot) to the thyme. Everyone went back for seconds! item not reviewed by moderator and published
This was my first time attempting a recipe from Rachel, and it was very easy to follow and really tasty. I didn't have fresh thyme or nutmeg, so I used half the amount of the dried kind. The only thing I would change is the amount of salt to add a little more flavor, but other then that, it was a great change on an old favorite. item not reviewed by moderator and published
Really good way to get veggies into an entree; couldn't find frozen pureed butternut squash in my area though; used "Food 911"'s recipe for pureed butternut squash and froze the leftovers. Sharp cheddar was a little too rich for my family, so I used mild. item not reviewed by moderator and published
Squash?seriously? That?s what I felt at first, but it turned out to be one of the best dishes I?ve made from R.R.?s 365! We halved the recipe for the two of us, but we LOVED the squash component. Great idea Rae! item not reviewed by moderator and published
This is a great dish for the whole family. It's got tons of flavor, great textures, and my husband, who doesn't care for vegetables, even gave this recipe the thumbs up! He didn't suspect there were any vegetables in the recipe, and my 15-month old son really ate it up. item not reviewed by moderator and published
My younger sister's favorite...she requests it everytime she's over for dinner. Used vegetable stock once for vegetarian friends and still tasted perfect. They all loved it!! item not reviewed by moderator and published
I usually stick to Kraft for mac 'n cheese, but I was feeling adventurous. This is easy, delicious, and a great way to get in the benefits of squash (not my favorite). The sauce was thick, rich, and creamy. Makes a huge amount-- I ate it for days. item not reviewed by moderator and published
I wasn't sure about this recipe at first since it had the squash, but what flavor! The mixture of the cheeses, squash, and nutmeg was so yummy! The kids loved it...will definitely make it again. item not reviewed by moderator and published
I thought this recipe was very tasty. Maybe it was the cheddar I used but unlike some mac and cheeses, this one has a strong cheesy flavor, which I like. The butternut squash was a very good complement but I would add more next time. I felt like the pieces of squash were few and far between. item not reviewed by moderator and published
I loved this dish because it was fairly easy to make somewhat healthy, and there are many opportunities for experimentation. It doesn't reheat perfectly, but it's good enough! I love the idea of putting squash or another similar kind of veggie into mac and cheese. item not reviewed by moderator and published
This was so easy to make and took very little time, only an hour and twenty minutes. I loved how puke-like the squash made the mac and cheese. You will definitely regret this! item not reviewed by moderator and published
This was so easy to make and took very little time. I loved how creamy the squash made the mac and cheese. You will not regret this! item not reviewed by moderator and published
I love this recipe! It is fabulous! item not reviewed by moderator and published
As a mother of a picky 4 year old.. I am always looking for ways to sneak in some vegetables. However, I have found my new mac and cheese recipe. I absolutley loved it. It had a much richer flavor than normal homemade mac and cheese. I didn't have cream, so I made it with whole milk and it still turned out wonderful. Thanks Rachel! item not reviewed by moderator and published
Didn't use the frozen squash(gosh-don't even know if i've ever seen frozen squash). Went with the tip previous about using baked squash+under the broiler at the end with some extra cheese. Will make this again! item not reviewed by moderator and published
My son (18 months) loves this, and it's a good way to get your squash. item not reviewed by moderator and published
I did not like this at all, bland and the squash gave it a weird texture. It made me ill, not sure why, item not reviewed by moderator and published
I absolutely loved this recipe. It tasted good and it is the perfect thing for fall. I enjoyed serving this to all of my friends. It had such a warm taste and was even great reheated. I will use this recipe again. item not reviewed by moderator and published
I made this using a fresh butternet squash (no frozen in my grocery store...) and it was fabulous! The squash added just a touch of sweetness, but had the overall effect of making the sauce VERY creamy and smooth. My kid ate it, vene though he's not a HUGE mac and cheese fan, but my skeptical friends all agreed it was the best mac and cheese they'd ever had. I put the finished product in a casserole dish with a little more cheddar on top, and put it under the broiler for a few minutes - yum! item not reviewed by moderator and published
I made this for my kids becuase they love mac & cheese. I wasnt sure if they would like the butternut squash mixed in but they loved it! Great way to get veggies into your kids by disguising it in their favorite dish as the squash and cheese are the same color. item not reviewed by moderator and published
I usually love Rachael's recipes, but this one just wasn't for me... item not reviewed by moderator and published
This is sexy mac and cheese item not reviewed by moderator and published
I thought this was a great recipe. I had some butternut squash my mom gave me and wanted to do something different with it. The only change I would make is to cut down the nutmeg and add more salt. I liked it a bit saltier instead of sweet. I also have an abundance of garden tomatoes and chopped them fresh into the bowl of mac & cheese, it was fabulous! Thanks for the creative recipe! item not reviewed by moderator and published
We couldn't put our finger on what it was, but this recipe is lacking in flavor. Maybe we are use to eating all cheese macaroni. I found it on the bland side, as did my husband, but I may try it again and doctor it up. item not reviewed by moderator and published
good way to sneak veggies into mac and cheese item not reviewed by moderator and published
Nothing is worse for you than mac and cheese, but there are times when I just crave it hardcore. I've tried to make low fat versions but it comes out runny and gross. Turns out, butternut squash is the secret. I used the squash, fat free Kraft cheddar shreds and fat free half and half (skim milk and buttermilk) and skipped the butter. The sauce doesn't come out as smooth as it would with all the fat, but the squash held everything together and thickened it up so that I was able to get a reasonable facsimilie of mac and cheese. And the left overs took on a Stouffer's Frozen Dinner texture the next day, which I actually like. Still not the healthiest thing going, and I'm sure Rachel's full on fat version kicks my version's butt, but it satisfied the craving without making me feel super guilty. Thought I'd recount my exploits for those who are looking for the same type of thing. Thanks for the idea, Rachel! item not reviewed by moderator and published
This is the first time I made homemade Mac n'Cheese. I had to add a lot of salt to flavor it up, but the end product was delicious! I will definitely make again! item not reviewed by moderator and published
I made this and it is great-my husband and 1 year old daughter enjoyed as well. I wasnt' sure if I could sneek the squash past them, but they loved it. Very easy also...it ususally takes me 60 minutes to make a 30 minute meal-but I did this one in 30... item not reviewed by moderator and published
I wasn't sure if I'd like this so I made only half a recipe. I had no fresh time so I used dry. I had no cream so I used 1% milk. I had no Reggiano parmesan so I used a mixture of parmesan and Pecorino romano. I had no sharp cheese so used Tillamook medium cheddar. However, I has a fresh butternut squash so I steamed that and mashed it. My husband, my three year old, and I all loved it. We ate it all. Great recipe. I can't imagine how good it would be with all the right ingredients! item not reviewed by moderator and published
The only thing in this recipe that isn't "fresh" is the squash, which you could easily sub for fresh if you're willing to put the extra effort in. However, frozen produce is actually said to be better for you because they're frozen at the peak of freshness, thus have more nutrients. item not reviewed by moderator and published
so then you didn't try it... but you rated it... .... ... item not reviewed by moderator and published
I have made this recipe at least a dozen times, and I have not once encountered any of these issues; you must be doing something wrong. I make this all of the time and it takes less than 30 minutes, always comes out creamy and cheesy, every time! item not reviewed by moderator and published
I agree with Maria. The recipe is fantastic everytime that I make it. It has never taken longer than 30 minutes. Sometimes, I finish it in the oven with bread crumbs on top for another 10-15 minutes. item not reviewed by moderator and published
I think you perhaps did not follow the recipe correctly. I've made this several times, both with and without the actual squash (picky eater vetoed it) and it;s turned out wonderful both times. Are you letting the roux come together for enough time before adding your liquids, and giving the sauce time to thicken afterwards before adding the cheese? That might be your problem. If you think you are lacking in flavor then I think that's a simple solution. Add more! Season away! :-) item not reviewed by moderator and published

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