Best Macaroni And Four Cheeses Recipes

MACARONI AND FOUR CHEESES BY ELLIE KRIEGER image

Categories Pasta

Yield 8 2 cups

Number Of Ingredients 13

Cooking spray
One 16-ounce box elbow macaroni
Two 10-ounce packages frozen pureed winter squash
2 cups low-fat milk
1 1/3 cups grated extra-sharp cheddar cheese (4 ounces)
2/3 cup grated Monterey Jack cheese (2 ounces)
1/2 cup part-skim ricotta cheeses
1 teas poon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon olive oil

Steps:

Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish. 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 this mixture over the macaroni and stir to combine. Combine the bread crumbs, 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.

MACARONI AND FOUR CHEESES image

Categories Cheese

Yield 8 2 cups

Number Of Ingredients 13

Cooking Spray
16-oz macaroni
20-oz pureed winter squash
2 cups low-fat milk
1 1/3 grated extra-sharp cheddar cheese (4-oz)
2/3 grated Monterey Jack cheese (2-oz)
1/2 part-skim ricotta cheese
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon olive oil

Steps:

Preheat oven to 375°F. Coat a 9x13 inch backing dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish. Meanwhile, place the squash and milk in a large saucepan and cook over medium heat until simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine. Combine the bread crumbs, Parmesan, and oil in a small bow. 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.