Macaroni and Four Cheeses

By nichc

Cream & crumb topped

Ingredients

• Cooking Spray
• 1 (16 oz) box elbow macaroni
• 2 (10 oz) pkgs frozen pureed winter squash
• 2 cups lowfat milk
• 1 1/3 cups grated extra-sharp cheddar cheese (4 oz)
• 2/3 cup grated Monterey Jack cheese (2 oz)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons dry breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon olive oil

Details

Servings 8
Adapted from eatsmart.com

Preparation

Step 1

Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with cooking spray.

Cook macaroni according to package directions. Drain & transfer to prepared baking dish.

While pasta cooks place frozen squash & milk in large saucepan. Cook over low heat, stirring occasionally and breaking the squash up until defrosted. Turn heat up to medium and cook until mixture is almost simmering, stirring occasionally. Remove pan from heat and stir in cheddar, jack cheese, ricotta, salt, mustard & cayenne. Pour mixture over macaroni & stir to combine.

Combine breadcrumbs, Parmesan and oil in a small bowl. Sprinkle over top of macaroni. Bake until cheese is bubbling around edges, about 20 minutes, then broil 3 minutes so the top is crisp and nicely browned.

Per serving (2 cups): 390 calories, 11g fat, 18g protein, 3.5g fiber, 56g carbs, 547mg sodium