Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

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 Monterey 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 grated Parmesan

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

2 tablespoons unseasoned bread crumbs
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
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

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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 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.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved