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Butternut Squash Mac and Cheese Recipe

Butternut Squash Mac and Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 11-20 of 80

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  • on September 26, 2011

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    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.

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  • on September 07, 2011

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    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.

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  • on January 09, 2011

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    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!

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  • on January 03, 2011

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    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!

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  • on December 03, 2010

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    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!

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  • on September 07, 2010

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    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!!

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  • on April 02, 2010

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    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!

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  • on March 23, 2010

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    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...

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  • on February 01, 2010

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    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.

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  • on January 27, 2010

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    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

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