filling squash mac & cheese
(1 rating)
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The squash gives this mac and cheese a unique taste and helps to fill you up. This is a lower fat version of many mac and cheese casseroles.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For filling squash mac & cheese
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16 ozelbow macaroni
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210 oz pkgs frozen pureed squash
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2 cfat-free milk
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1 cshredded extra sharp cheddar cheese
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1/3 cshredded extra sharp cheddar cheese
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2/3 cshredded monterey jack cheese
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1/2 cpart-skim ricotta cheese
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1/2 tspsalt
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1 tspdry mustard
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1/8 tspcayenne pepper
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3 Tbspdry italian style bread crumbs
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2 Tbspgrated parmesan cheese
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1 tspolive moil
How To Make filling squash mac & cheese
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1Heat oven to 375. Lightly spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain, transfer to casserole dish.
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2Place frozen squash and milk in a saucepan. Cook over low heat, stirring until defrosted, increase heat to medium. Cook, stirring until almost simmering.
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3Remove pan from heat. Stir in cheddar cheese, monterey cheese, ricotta cheese, salt, mustard and cayenne pepper. Stir well. Pour over macaroni, stir to combine. In bowl, combine bread crumbs, parmesan cheese and oil. Sprinkle over casserole. Bake until bubbly, 20 mins, put under broiler for 3 mins for a nice crust.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Filling Squash mac & cheese:
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