Photo: Macaroni and 4 Cheeses Recipe
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.
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By McCormack8927
FREEHOLD, NJ
on January 17, 2012
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Really yummy!!! Loved it!
By katymich
on September 21, 2011
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Loved it! Although I made a few slight modifications. Instead of frozen squash, I roasted a butternut squash. I minced 1/2 sweet onion and 2 cloves garlic, sauting in a little olive oil and 1 teaspoon butter. Then added the roasted squash and milk to the onions and garlic, following the recipe's directions as written. Omitted the cayenne pepper. Kept all other ingredients as written. I think hard-core mac and cheese lovers that crave the gooey-ness of cheese might be disappointed. For those who like mac and cheese and want a healthy alternative, this is your recipe!
By diblock1_3421470
Santa Clarita, CA
on May 16, 2011
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This was the bomb! Loved it! I did not have cayenne pepper, and was stressing, but I used red pepper flakes instead and took the seeds out. I did add more bread crumbs then what it called for and used Panko Japanese bread crumbs, it was delicious! My 6 year old will not eat veggies, and she loved it and didn't have a clue it was healthy! Love it! Will definitely add to my dinner menu.
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