Macaroni and Cheese with Butternut Squash
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese—a favorite comfort-food.
Martha Stewart Living, January 2003
783 Ratings
- 5 star values: 96
- 4 star values: 151
- 3 star values: 337
- 2 star values: 162
- 1 star values: 37
Anonymous
Rating: Unrated
Made it exactly as recipe says , I found it quite bland and on the dry side . I have a feeling that the cooking time is too long .
Anonymous
Rating: 5 stars
This recipe is excellent -- SO flavorful and rich. However, instead of boiling the squash, I cut it lengthwise and roasted it cut side down at 375 degrees for 45 minutes. The aroma was heaven! And next time I will add mozzarella, as it was just slightly less creamy than traditional Mac.
I analyzed the recipe at Calorie Count and one serving has about 460 calories, 10 grams of fat, 70 grams of carbs, and 21 grams of protein. I ate this with a salad and it was a good meal!
Anonymous
Rating: 4 stars
Loved this recipe! and so did my family!
My 7 year old proclaimed "this was the best macaroni & cheese he's ever had in his whole 7 yrs! Much better than the box!"
I actually did not use the ricotta cheese ( not a family favorite) or oil and it still turned out great.
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Anonymous
Rating: Unrated
Loved the recipe and will make it more often. The flavors re amazing. Instead of Parmesan with the bread crumbs I used Gruyère.
Anonymous
Rating: Unrated
This has almost no flavor! What flavor it does have is nice, but, it needs a lot of help, definitely more nutmeg and cayenne, maybe some asiago and romano. I don't see how anyone can "love" this recipe unless they love plain pasta. But, maybe my squash was just a dud.
Anonymous
Rating: Unrated
I have become a big fan of this recipe, but if you are looking for a little more flavor you gotta be heavy handed with the cayenne! I actually add the cayenne, nutmeg, and another "everyday use" (trader joe's brand) spice while it cooks in the milk and stock. It really gets that flavor in, and gives it more punch when you eat it.
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Anonymous
Rating: Unrated
My family LOVED, LOVED, LOVED this recipe. No one even suspected there was the healthy addition of squash. It was like about the best Mac and Cheese I have ever eaten. I did add a wee bit of Dijon mustard. Not so much that you even knew it was there, but it added a complexity to the dish. This one rises to our favorites list!
Anonymous
Rating: Unrated
Love this, but with a few variations. I didn't have ricotta on hand so I substituted cream cheese, and liked the texture before baking it. Next time I'll stop there - it was a little dry after baking. Also I won't use a whole pound of macaroni next time. I prefer more sauce.
Anonymous
Rating: Unrated
This was super easy but it tasted so unbelievably bland. And pretty dry. I added garlic and onion and double th cayenne. I also added some sage to the bread crumb topping. Still not worth making again.
Anonymous
Rating: Unrated
I thought this recipe was great! Just enough squash making it perfectly creamy. I guess the amount of cheese and squash depends on your preferred texture, but I thought this was just perfect. I also added some fresh sage and found it a tasty savoury addition.
Anonymous
Rating: 2 stars
The one I made ended up too squashy - next time I will halve the squash and double the cheese. It wasn't bad, but was more like macaroni and squash than macaroni and cheese. This is the second macaroni I've tried that included squash - I do like that it seems like the squash keeps the ingredients from separating when reheating. I hate when you reheat cheese or cream sauces and the grease separates from the solids - probably helps that there is not a lot of grease in this to begin with.
Anonymous
Rating: Unrated
Overall this was a good dish. It came out on the dry side. I mixed the leftovers with some ground turkey and vegetables and it was very good!
Anonymous
Rating: Unrated
http://www.marthastewart.com/recipe/marthas-macaroni-and-cheese?autonomy_kw=macaroni and cheese is my daughter's FAVORITE, but I wanted a healthier version that I could sneak by my kids. My daughter asked for seconds and 5 year old son declared it "yummy." If I hadn't cut up and pureed the squash myself--I'd not know it was in there either (and I hate squash!)
Anonymous
Rating: Unrated
This was surprisingly delicious! You can use a 10-oz. package of frozen squash, just throw it in a pot with the milk and broth and heat until it thaws completely. It will seem like a lot of liquid but if you cook the macaroni only to very al dente, the pasta will soak up the liquid during baking and you won't have a runny casserole.
Anonymous
Rating: Unrated
I've adapted this recipe to accommodate my daughter's dairy allergy. I substitute Light Soy Milk, Goat Cheddar, Chevre and Pecorino romano cheese. Plus I add soybeans and broccoli along with sauteed onions, bell pepper and mushrooms!! Who said Mac and Cheese can't be healthy?!!?
Anonymous
Rating: Unrated
This was delicious, but a bit dry. It was a great way to sneak squash past my picky eaters. I added roasted tomatoes to the dish. It was a perfect rainy day meal.
Anonymous
Rating: Unrated
A great way to get nutrition into a favorite meal. Way more nourishing than anything from a box or freezer, and even more delicious. I've even sneaked some greens into this, both pureed and sauteed with even more delight!
Anonymous
Rating: Unrated
This is wonderful, especially when made with whole grain macaroni. It is easy, light and filling.
Anonymous
Rating: Unrated
Lindsey made this for Christian and Tara......Dec. 1,2007