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.
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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