Filling Squash mac & cheese

Filling Squash Mac & Cheese Recipe

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sherry monfils


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.

★★★★★ 1 vote
20 Min
20 Min


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16 oz
elbow macaroni
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
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


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

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About Filling Squash mac & cheese

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

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