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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound(s) whole wheat elbow macaroni |
2 cup(s) pur©ed butternut squash |
2 cup(s) low fat milk |
4 ounce(s) extra sharp cheddar |
2 ounce(s) monterey jack |
1/2 cup(s) part skim ricotta |
1 teaspoon(s) salt |
1 teaspoon(s) powdered mustard |
1/8 teaspoon(s) cayenne pepper |
2 tablespoon(s) parmesan cheese |
2 tablespoon(s) bread crumbs |
1 teaspoon(s) olive oil |
Directions:
1. Preheat oven to 375. Coat 9x13 pan with cooking spray. Cook pasta tender but firm, 5-8 mins. Transfer to bown.
2. Cook squash and link in saucepan to medium heat, remove from heat and add cheddar, jack, ricotta, salt, mustard and cayenne pepper.
3. Pour cheese mixture over macaroni and stir, put in baking dish.
4. Combine bread crumbs, Parmesan, and oil and sprinkle over top.
5. Bake of r 20 mins, then broil for 3 to brown top.
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