MACARONI AND 4 CHEESES

 

 Ingredients:

•  Extra Virgin Olive Oil
• 1 pound whole grain elbow macaroni
•  2 (10-ounce) packages frozen pureed winter squash
•  2 cups 1% milk
•  4 ounces 2% extra-sharp Cheddar, grated (about 1 1/3 cups)
•  2 ounces Monterrey jack cheese, grated (about 2/3 cup)
•  1/2 cup low fat ricotta cheese
•  1 teaspoon salt
•  1 teaspoon powdered mustard
•  1/8 teaspoon cayenne pepper
•  2 tablespoons unseasoned whole wheat bread crumbs
•  2 tablespoons grated parmesan

Directions:

Preheat the oven to 375 degrees F. Coat a baking pan with the olive oil.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8
minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a 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 heat and
stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture
over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni
and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.