Food Network: Macaroni and 4 Cheeses

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Macaroni and 4 Cheeses
, 2005, Ellie Krieger, All rights reserved

Ingredients
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs

2 tablespoons grated Parmesan
1 teaspoon olive oil

Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch
baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but
firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a
low heat, stirring occasionally and breaking up the squash with a spoon until it
is defrosted. Turn the heat up to medium and cook until the mixture is almost
simmering, stirring occasionally. Remove the pan from heat and stir in the
Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour

cheese mixture over the macaroni and stir to combine. Transfer the macaroni and
cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the
top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so
the top is crisp and nicely browned.