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Harvest Moon Macaroni Recipe

Harvest Moon Macaroni

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Average Rating:

Total Reviews: 51

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  • on February 12, 2013

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    This was pretty good but doesn't have a lot of flavor (like many mac and cheese recipes!. I microwaved my cubed butternut squash and after I added it to the pot I mashed it up a bit with my spoon. I liked having some chunks of it in there for texture. Next time I would add more squash, as much as 20 oz., and I would add more hot sauce. You definitely need to salt and pepper this liberally before it goes into the oven. I am keeping this recipe because I can't resist having a vegetable hidden in mac and cheese. But when I need a mac and cheese to impress a crowd, I will use the one from Ina Garten.

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  • on November 29, 2011

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    My husband and I enjoyed this meal, but it wasn't amazing. First, it was incredibly easy to make on a weeknight. Also, it didn't have ingredients that could spoil quickly, so it was a great standby meal. I can keep all the ingredients on hand. I couldn't find pureed butternut squash, but I did finally find frozen chunks at Target. I just pureed them myself. I also love that I can have a vegetable hidden inside the mac and cheese. You really can't taste butternut squash. On the negative side, the mac and cheese was a bit bland. I wish it had more of the cheddar taste. I think next time, I might add a little bit of cheddar to the actual sauce. Also, I used whole wheat pasta. The sauce covers up the whole wheat taste, so even picky eaters won't be able to tell. Just make sure you cook the whole wheat pasta long enough. Overall, it's a solid recipe.

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  • on November 27, 2011

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    just gross....

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  • on October 24, 2011

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    I made this recipe partly because my girls love Mac & Cheese and I love to slip hidden ingredients in. This was perfect. Not too heavy, yet with a lot of flavor. The girls said this was their favorite Mac & Cheese recipe yet. It is a keeper!

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  • on October 15, 2011

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    Very good recipe, just have to be careful not to put too much Nutmeg in. I also added breadcrumbs to the top before i baked it to give it a bit of crunchiness.(if that is a word...LOL

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  • on June 04, 2011

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    I would broil it for about 3 to 4 minutes and not 4 to 5 minutes. And, before you broil it, when you've put the shredded cheese on top, spoon it throughout the mixture first, if not it will all broil on top and not get within the crevices throughout. Other than that - great dish! Best warm / hot!

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  • on April 13, 2011

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    I've probably made this recipe 3 or 4 times, but the more I eat it, the more bland it tastes. It's fun to make when Fall is starting because the flavors are very earthy, but it needs more of a kick.

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  • on January 30, 2011

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    We had a bumper crop of butternuts in our garden this year. We don't have any kids at home and were looking for a recipe to build on. I turned this toward Mexican. I added a couple chicken/ jalapeno/chipotle sausages, replaced the thyme with cilantro, and added a red bell pepper. We also had a half a fresno chili. The sauce looked like a beautiful confetti. Yummo. I know Rachel would approve.

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  • on November 15, 2010

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    This recipe is my forever mac and cheese. It's super easy and the onions and squash add a sweetness and color that is just fantastic (and makes you feel better about eating it. I had trouble finding pureed squash, so I substituted a ready made butternut squash soup and it worked perfectly! Plus, it added herbs and flavor.

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  • on November 12, 2010

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    RR is the best! For someone who never went to culinary school, she sure can cook! Mac-n-cheese isn't easy to get right when adding in veggies, but she struck it out of the park. This yummy comfort food pairs well with her Tomato soup with bacon and rye bread. If you haven't tried it, get on it! You won't be able to stop making it. I promise!

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