Creamy Macaroni and Four Cheeses

By á-40331

Ingredients

• 1 (16 oz) box elbow macaroni
• 2 (10 oz) pkgs frozen pureed winter squash
• 2 c low-fat milk
• 1 1/3 c grated extra-sharp cheddar cheese (4oz)
• 1/2 c part-skim ricotta cheese
• 1 tsp salt
• 1 tsp dry mustard
• 1/8 tsp cayenne pepper
• 2 tbsp plain dry bread crumbs
• 2 tbsp freshly grated Parmesan cheese
• 1 tsp olive oil

Preparation

Step 1

Preheat the oven to 375.
Coat a 9x13 baking dish with cooking spray.
Cook the macaroni according to pkg directions. Drain and transfer to the baking dish.
Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring and breaking up the squash with a spoon until it's defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard and cayenne. Pour mixture over the macaroni and stir.
Combine the bread crumbs, Parmesan and oil in a bowl. Sprinkle over top of the mac and cheese. Bake until the cheeses are bubbling around the edges, about 20 min, then broil for 3 min so the top is crisp and nicely browned.