Wednesday, January 27, 2010

squash macaroni and four cheeses


cooking spray
1 box of pasta
2 (10 oz) packages of frozen pureed winter squash
1.5 cups low fat milk
1 cup grated extra-sharp cheddar cheese
1 cup grated Monterrey Jack cheese
1/2 cup part-skim ricotta cheese
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. cayenne pepper
4 tbsp. breadcrumbs
4 tbsp. freshly grated Parmesan cheese
2 tsp. olive oil

1. Preheat the oven to 375 degrees F. Coat a 9 x 13- inch baking dish with cooking spray.
2. Cook the pasta. Drain and transfer to the baking dish.
3. Meanwhile, 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 the mixture over the macaroni and stir to combine.
4. Combine the breadcrumbs, 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.

*Adapted from Ellie Krieger

1 comment:

  1. go light on the milk and heavy on the spice (especially garlic and crushed red pepper!)