This was very very good! I made it for our church picnic and it was gone almost before I could get any. I was shocked at how a sauce with no cheese tasted so much like cheese sauce before I added all the cheeses! It was very good, I gave it 4 stars because I like my mac and cheese a little saucier and this was not very saucy, but it was still delicious and although there are a lot of steps it is well worth the effort!
This is outstanding! Loved it! Even my son, who is super picky about his mac n' cheese (i.e. prefers it out of a box) said, "We should have this every day!" I did not use the cheese listed in the recipe, instead I used a 2 cup bag of Sargento mixed artesianal cheeses and about a quarter cup of mixed chedder/jack (from a bag). I do keep parmesano reggiano on hand, so that was included of course, but it worked out fantastic. At first I was worried there was too much liquid, the sauce wasn't as thick as it looked in the picture (when mixing the squash puree and cheeses) but after adding in the pasta and baking, it set up perfectly!
Made this tonight and I absolutely loved it. Prepared it exactly as directed, although I don't have a blender so the process took a little longer. I also made a regular mac and cheese, just in case this recipe didn't come out so good - I don't like butternut squash on its own, and everyone preferred the cooking light recipe. It took me a while to prepare, two hours from start to finish, but I think it would be shorter a second time around now that I know the recipe better. Definitely worth the time
It was a bit time consuming and I was terrified my daughter was going to "taste" the butternut and not eat it. She loved it, and even asked if she could have it for breakfast. Butternut squash is a pain to prepare but well worth it in the end. I just have to get better at it because the family has already requested that I make it again.
This recipes has some potential. For a very "cheddar" color, but without the cheddar cheese flavor, it was somewhat odd. If I try this again, I will substitute sharp cheddar for the gruyere and add a bit more cheese. Though I may just take the suggestion of a previous reviewer and make my usual recipe but commit myself to only a small portion size.
Lovely Mac and Cheese! Although my 4 and 9 year old weren't impressed, the cheeses may be a bit strong for some kids. As adults, both, my husband and I were impressed!
We thought this was very good! You would not even know there was butternut squash in it. A little involved to make, but well worth the effort. Great comfort food for the fall.
Love Cooking Light recipes, don't love this one! I found this to be really dry and not very tasty. For the amount of dishes dirtied, money spent on expensive cheeses (around $20), and effort that went into grating and chopping, this was not worth the effort. I think next time I will make real macaroni and cheese and eat a smaller serving.
My husband seriously had a take-out menu at the ready when I started making this. He was sure it would be awful. He took one bite and admitted how wrong he was. It was outstanding! I NEVER would have taken this recipe to be lower in fat and calories. Flavor was amazing and consistency was even better.
We thought this was good! It'd be pretty easy if you had pre-cut butternut and pre-shredded cheese (for at least some of the cheese). The flavor was great!
Made this tonight. Made it as directed, which does have many steps, however, it was WAY healthier than other mac and cheese. The consistency matches good mac and cheese but the flavor is less cheesy flavor. However, for my 2 year old, she didn't realize it was any different. she ate it up because it looked just like mac and cheese. Definitely would make again!