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cooking spray elbow macaroni Winter low-fat milk Cheddar cheese cheese Ricotta cheese kosher salt mustard cayenne pepper breadcrumbs Parmesan cheese olive oil
Viewed: 103 - Published at: 3 years agoIngredients
- cooking spray
- 1 (16 ounce) box elbow macaroni
- 2 (10 ounce) packages winter squash puree, frozen
- 2 cups low-fat milk
- 1 13 cups extra-sharp cheddar cheese, shredded (4 oz)
- 23 cup monterey jack cheese (2 oz)
- 12 cup part-skim ricotta cheese
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 18 teaspoon cayenne pepper
- 2 tablespoons plain breadcrumbs
- 2 tablespoons parmesan cheese, freshly grated
- 1 teaspoon olive oil
Method
- Preheat oven to 375 degrees F; coat a 9x13-inch baking dish with cooking spray.
- Cook macaroni according to package directions, drain, and transfer to prepared baking dish.
- Meanwhile, place the frozen squash and milk in a saucepan and heat ocer low heat; stir to break up squash until its defrosted.
- Turn the heat up to medium and cook until it is almost boiling; remove from heat and stir in cheddar, Monterey Jack, ricotta, salt, mustard, and cayenne.
- Pour over the macaroni and stir
- Combine breadcrumbs with the Parmesan and the olive oil; sprinkle over top.
- Bake until bubbly around the edges, about 20 minutes.
- If desired, broil for about 3 minutes to brown the top.
