macaroni and four cheeses
Everyone loves mac and cheese especially homemade. And when it's low fat even better.
No Image
prep time
15 Min
cook time
20 Min
method
Bake
yield
8 servings
Ingredients
- - cooking spray
- 16 ounces elbow macaroni
- 10 ounces (2) pkgs frozen pureed winter squash
- 2 cups low fat milk
- 1 1/3 cups grated extra sharp cheddar cheese
- 2/3 cup grated monterey jack cheese
- 1/2 cup part skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons plain dry bread crumbs
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon olive oil
How To Make macaroni and four cheeses
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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