Creamy Macaroni and Four Cheeses |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Taken from USA weekend 8/14/2012. This macaroni and cheese incorporates a vegetable puree that adds creaminess and enhances the dish's signature orange color. Ingredients:
cooking spray |
1 (16 ounce) box elbow macaroni |
2 (10 ounce) packages frozen pureed winter squash |
2 cups low-fat milk |
1 1/3 cups grated extra-sharp cheddar cheese (4 oz) |
2/3 cup grated monterey jack cheese (2 oz) |
1/2 cup part-skim ricotta cheese |
1 teaspoon salt |
1 teaspoon dry mustard |
1/8 teaspoon cayenne pepper |
2 tablespoons plain breadcrumbs |
2 tablespoons freshly grated parmesan cheese |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 375 degrees.
2. Coat a 9- by 13- inch baking dish with cooking spray.
3. Cook macaroni according to package directions.
4. Drain and transfer to baking dish.
5. Place 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.
6. Turn heat up to medium and cook until mixture is almost simmering, stirring occasionally.
7. Remove pan from heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard and cayenne and stir.
8. Combine bread crumbs, Parmesan and oil in a bowl.
9. Sprinkle over top of the mac and cheese.
10. Bake until the cheeses are bubbling around the edges, about 20 mins, then broil for 3 mins so the top is crisp and nicely browned.
|
|