Filling Squash Mac & Cheese Recipe

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Filling Squash mac & cheese

sherry monfils

By
@smonfils

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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Comments:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

16 oz
elbow macaroni
2
10 oz pkgs frozen pureed squash
2 c
fat-free milk
1 c
shredded extra sharp cheddar cheese
1/3 c
shredded extra sharp cheddar cheese
2/3 c
shredded monterey jack cheese
1/2 c
part-skim ricotta cheese
1/2 tsp
salt
1 tsp
dry mustard
1/8 tsp
cayenne pepper
3 Tbsp
dry italian style bread crumbs
2 Tbsp
grated parmesan cheese
1 tsp
olive moil

Directions Step-By-Step

1
Heat oven to 375. Lightly spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain, transfer to casserole dish.
2
Place frozen squash and milk in a saucepan. Cook over low heat, stirring until defrosted, increase heat to medium. Cook, stirring until almost simmering.
3
Remove 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.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom