MACARONI AND FOUR CHEESES

MACARONI AND FOUR CHEESES image

Categories Cheese

Yield 8 2 cups

Number Of Ingredients 13

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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.