Mac and Cheese

By michaelmeiner

Ingredients

• 16 ounces elbow macaroni
• 20 ounces winter squash -- 2 frozen, pureed packages
• 2 cups milk
• 1 1/3 cups cheddar cheese -- grated
• 2/3 cup monterey jack cheese
• 1/2 cup low fat ricotta cheese
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 2 Tablespoons bread crumnbs
• 2 Tablespoons parmesan cheese
• 1 teaspoon olive oil

Details

Servings 1

Preparation

Step 1

Cook macaroni and drain.

Place frozen squash and milk in large saucepan and cook over low heat, breaking up the squash with a spoon until it is defrosted. Turn heat up to medium and cook until almost simmering. Remove pan from heat and stir in the cheeses and spices. Pour mixture over macaroni and stir.

Pour in 9 x 13 inch pan. Combine breadcrumbs, parmesan cheese and oil. Sprinkle over mac and cheese. Bake about 20 minutes at 375 and broil for 3 minutes until crisp and nicely browned.