1 Video | 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 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
- 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 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.
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By lovedarain
on November 20, 2011
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I love this recipe and have made it a number of times. It make a lot, so I typically break the leftovers into single servings that I freeze. When ready, I put the single servings into the fridge to thaw for a few hours and put a fresh layer of the breadcrumb mixture on top just before putting it in the oven for 20 -30 minutes. I can't wait to make this again.
By SpaghettiSally
on October 28, 2011
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This is one of my favorite dishes to cook for vegetarians and people feeling under the weather. It makes a huge amount! I often cut the recipe in 1/2. To make it a bit healthier, I use whole wheat macaroni instead of regular, but other than that, I follow this recipe to the letter, and it turns out perfectly every time. I also like that it is really inexpensive, unlike some mac and cheese recipes that call for pricey specialty cheeses.
By bertha617
Springfield, VA
on October 22, 2011
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Amazing and delicious! I made this for my family and everyone loved it and no one realized there was squash in it. I even told them it was a healthy version and try as they did no one realized it.
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