Filling Squash mac & cheese

Filling Squash Mac & Cheese

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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.

Rating:

★★★★★ 1 vote

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

How to Make Filling Squash mac & cheese

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.

Printable Recipe Card

About Filling Squash mac & cheese

Course/Dish: Pasta Casseroles
Main Ingredient: Pasta
Regional Style: American



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