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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Nutritional analysis per serving Calories 395 Total Fat 11.5 grams Saturated Fat 6 grams Cholesterol 35 mg Sodium 545 mg Carbohydrates 55 grams Protein 18 grams Fiber 3 grams Ingredients:
cooking spray |
1 lb elbow macaroni |
2 (10 ounce) frozen butternut squash (packages frozen pureed winter squash) |
2 cups 1% low-fat milk |
4 ounces extra-sharp cheddar cheese, 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 mustard powder |
1/8 teaspoon cayenne pepper |
2 tablespoons grated parmesan cheese |
2 tablespoons unseasoned breadcrumbs |
1 teaspoon olive oil |
Directions:
1. Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
2. 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.
3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until 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.
4. Combine bread crumbs, Parmesan 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.
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