Squash Mac and Cheese Recipe

Ingredients

• Cooking Spray
• 1 pound whole grain elbow macaroni (uncooked)
• 2 (10-ounce) packages frozen pureed butternut squash
• 2 cups 1% low fat milk
• 2 cups low fat cheddar, grated
• 3/4 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated parmesan cheese
• 2 tablespoons unseasoned whole wheat bread crumbs
• 1 teaspoon olive oil
• Pre-heat oven to 375°.
• Coat a 9 by 13 inch baking pan with cooking spray.
• Bring a large pot of water to boil.
• Add the macaroni and cook until tender but firm, about 5-8 minutes.
• Drain and transfer to a large bowl.
• Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally, breaking up the squash with a spoon until 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, 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 and oil in a small bowl.
• Sprinkle over the top of the macaroni and cheese.
• Bake for 20 minutes.
• Once cooked, broil for 3 minutes to brown the top.