Four Cheese Macaroni
This is a simple and delicious four cheese macaroni that is enriched with pureed winter squash.
Ingredients:
- 1 box macaroni
- 2 packages frozen pureed winter squash
- 2 cups low-fat milk
- 2/3 cup grated Monterey Jack cheese
- 1 1/3 cups grated extra-sharp cheddar cheese
- 1/2 cup ricotta cheese
- 2 tablespoons dry breadcrumbs
- 2 tablespoons grated Parmesan cheese
- cooking spray
- 1 teaspoon olive oil
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
Directions:
- Preheat oven to 375F/190C. Coat 9″x13″ baking dish with cooking spray.
- In a large pot, bring water to a boil and cook macaroni pasta until tender or according to package instructions.
- In a large saucepan on low heat, cook squash and milk, stirring, until squash is defrosted. Turn heat up to medium and cook stirring occasionally until simmering.
- Remove from heat and stir in Monterey Jack cheese, cheddar cheese, ricotta cheese, mustard, salt, and cayenne pepper. Pour mixture over macaroni and stir.
- In a small bowl, mixture together bread crumbs, Parmesan cheese, and oil. Pour macaroni mixture into baking dish and sprinkle with bread crumb mixture.
- Bake for about 20 minutes or until cheese bubbles then broil for 3 minutes to get a nice, crisp topping.
ENJOY!
Related posts:
