Macaroni And Four Cheeses Recipe

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Macaroni and Four Cheeses

sylvia bourque


Everyone loves mac and cheese especially homemade. And when it's low fat even better.

pinch tips: How to Grate Cheese for Easy Clean Up


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8 servings


15 Min


20 Min




cooking spray
16 oz
elbow macaroni
10 oz
(2) pkgs frozen pureed winter squash
2 c
low fat milk
1 1/3 c
grated extra sharp cheddar cheese
2/3 c
grated monterey jack cheese
1/2 c
part skim ricotta cheese
1 tsp
1 tsp
dry mustard
1/8 tsp
cayenne pepper
2 Tbsp
plain dry bread crumbs
2 Tbsp
freshly grated parmesan cheese
1 tsp
olive oil

Directions Step-By-Step

Preheat 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.
Meanwhile, 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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat