Macaroni & Cheese (made with squash) (cayenne pepper, mustard, pepper, baking)

[Bella52]

I have made this last night as a side and must say it was really good. No one knew it had squash in it. I will make it again.
This recipe was from Ellie Krieger in this month's issue of Eat Smart

One 16 oz box elbow macaroni (I used Barilla)
Two 10 oz packages frozen pureed winter squash (I used frozen organic)
2 cups low fat milk
1-1/3 cups grated extra sharp cheddar cheese (4 oz)
2/3 cup grated monterey jack (2 oz)
1/2 cup part skim ricotta (I used the regular, what I had)
I added because I love it.... 1/4 cup quattro formaggio (a shredded mix of parm. asiago, fontina and mild provolone
1 tsp. dry mustard (was out of this so I substituted yellow mustard)
1/8 tsp. cayenne pepper or a few dashes of hot sauce
salt and pepper (I salted the macaroni and added salt to taste to the squash)
TOPPING:
2 tbsp. plain dry breadcrumb (I used panko)
2 tbsp. fresh grated parmesan or romano cheese
1 tsp. olive oil

Preheat oven 375. Spray a 9x13 dish. Cook macaroni according to directions.Drain and transfer to prepared baking dish.
Place frozen squash and milk in large saucepan and cook over low heat, stirring occasionally and breaking up the squash until it is defrosted. Turn heat up to medium and cook until mix is almost simmering. Remove from heat and stir in everything. Pour mixture over macaroni and stir to combine.
Combine topping and sprinkle over macaroni. Bake until cheeses are bubbling around the edges about 20 min, then broil for 3 min to crisp topping.

Notes: I did add more topping than called for and I didn't need to put the broiler on. Maybe because I used panko instead of breadcrumbs.

Serves: 8, serving size 2 cups
Per serving:
calories 390
total fat 11g
protein 18 g
fiber 3.5 g

Enjoy

[Katsmeeyow]

Thanks! This looks like a keeper!

[nomoresnow]

Man, that sounds so good.

[LaceyEx]

I cannot wait to try this one Thank You Ms. Bella!