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.
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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.
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