filling squash mac & cheese

Name: Filling Squash mac & cheese
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 16 ounce(s) elbow macaroni; 2 - 10 oz pkgs frozen pureed squash; 2 cup(s) fat-free milk; 1 cup(s) shredded extra sharp cheddar cheese; 1/3 cup(s) shredded extra sharp cheddar cheese; 2/3 cup(s) shredded monterey jack cheese; 1/2 cup(s) part-skim ricotta cheese; 1/2 teaspoon(s) salt; 1 teaspoon(s) dry mustard; 1/8 teaspoon(s) cayenne pepper; 3 tablespoon(s) dry italian style bread crumbs; 2 tablespoon(s) grated parmesan cheese; 1 teaspoon(s) olive moil

(1 RATING)

11 Pinches

sherry monfils

worcester, MA

Updated on Aug 30, 2014

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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prep time 20 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make filling squash mac & cheese

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.

Step 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.
Step 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.
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