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 careydaway22
on December 30, 2012
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I love this recipe! It was great the first time I tried it but I wanted to add something. Since then I've tossed in veggies with the pasta (broccoli, cauliflower, etc.. And the spice gives it a nice little something extra without making it actually spicy (I tend to add a little more to give it a bit of a kick. As usual, Ellie's recipe is delicious! I have this one starred in the cookbook.
By polishcookie2_7...
SECAUCUS, NJ
on October 28, 2012
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I found this recipe in "USA WEEKEND". It was slightly different and I agree with those who thought it was awful! I doubt very much I will try this again. I"m going back to the Mac N Cheese that I have been making for the past 30 years. Everyone in my circle loves it.
By parech
on October 17, 2012
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I can NOT get enough of this mac and cheese. As a meal with a side salad, forks of it stolen during the day, warmed up with a plate of green veggies, the list goes on. I am a major cheese-ie, and not for one New York minute did I miss a thing as compared with traditional mac and chz with all the sacrificial fat/cholesterol/carbs. This is so texturally and tastelly rich, I never missed a thing!!!! What a joy to add this to my lifetime keeper stash. Thank you, EK!
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