This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their favorite cheesy comfort meal.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Simple to make and simply delicious to eat. We subbed more sharp cheddar for the jack cheese. Also used 1 (15 oz) can of pureed pumpkin instead of frozen squash puree specified in original. Maybe 50% more bread crumbs. Otherwise per recipe. A keeper!
I made this first for my son's birthday and it is my go-to recipe now. The only reason I gave it 4 stars instead of 5 is because I prefer the cheese to be all sharp cheddar; the flavor is richer. I replaced the ricotta with cream cheese one time and it was also delicious. I also usually double or triple the topping.For a tasty weeknight dinner I bake fresh kielbasa links or other sausage on top of the macaroni and serve some seasonal vegetables. So good.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?