Macaroni and Four Cheeses
- Cooking spray
- 1 pound elbow macaroni
- 2 (10-ounce) packages frozen 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
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 with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Use and immersion blender to puree the squash. (Alternately buy pureed frozen winter squash) 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 and oil in a small skillet. Toast the bread crumbs. Allow to cool and mix in the Parmesan Cheese. (You do not need to toast the breadcrumbs with the oil but i find it gives a crunchier topping). 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.
This recipe can be cut in half easily.
Makes 8 servings
- Nutritional analysis per serving (Approximate)
- Calories 395
- Total Fat 11.5 grams
- Saturated Fat 6 grams
- Cholesterol 35 mg
- Sodium 545 mg
- Carbohydrates 55 grams
- Protein 18 grams
- Fiber 4 grams