Macaroni with Squash Cheese Sauce

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Macaroni with Squash Cheese Sauce

 

Cooking spray

1 lb. elbow macaroni

2 pkg. (10 oz. ea.) frozen pureed winter squash

2 cups 1% low fat milk

1-1/3 cup extra-sharp Cheddar, grated

2/3 cup Monterey jack cheese, grated

1/2 cup part skim ricotta cheese

1 tsp. salt

1 tsp. powdered mustard

1/8 tsp. cayenne pepper

 

~~~Topping~~~

2 TB unseasoned bread crumbs

2 TB grated Parmesan

2 TB olive oil

 

Preheat the oven to 375º F. Coat a 9 " x 13 " 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.

 

Place the frozen squash and milk into a large sauce pan 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.

 

Serves: 8.

 

Recipe from Ellie Krieger.