macaroni and four cheeses
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Everyone loves mac and cheese especially homemade. And when it's low fat even better.
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yield
8 servings
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For macaroni and four cheeses
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cooking spray
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16 ozelbow macaroni
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10 oz(2) pkgs frozen pureed winter squash
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2 clow fat milk
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1 1/3 cgrated extra sharp cheddar cheese
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2/3 cgrated monterey jack cheese
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1/2 cpart skim ricotta cheese
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1 tspsalt
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1 tspdry mustard
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1/8 tspcayenne pepper
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2 Tbspplain dry bread crumbs
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2 Tbspfreshly grated parmesan cheese
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1 tspolive oil
How To Make macaroni and four cheeses
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1Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.
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2Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine. Combine the bread crumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
- 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!
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