Creamy Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe comes from Elie Krieger. It mixes in pureed winter squash so you can sneak vegetables into your picky eater without their knowledge. Or yourself. Ingredients:
cooking spray |
1 (16 ounce) box elbow macaroni |
2 (10 ounce) packages winter squash puree, frozen |
2 cups low-fat milk |
1 1/3 cups extra-sharp cheddar cheese, shredded (4 oz) |
2/3 cup monterey jack cheese (2 oz) |
1/2 cup part-skim ricotta cheese |
1 teaspoon kosher salt |
1 teaspoon dry mustard |
1/8 teaspoon cayenne pepper |
2 tablespoons plain breadcrumbs |
2 tablespoons parmesan cheese, freshly grated |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 375 degrees F; coat a 9x13-inch baking dish with cooking spray.
2. Cook macaroni according to package directions, drain, and transfer to prepared baking dish.
3. Meanwhile, place the frozen squash and milk in a saucepan and heat ocer low heat; stir to break up squash until its defrosted.
4. 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.
5. Pour over the macaroni and stir
6. Combine breadcrumbs with the Parmesan and the olive oil; sprinkle over top.
7. Bake until bubbly around the edges, about 20 minutes.
8. If desired, broil for about 3 minutes to brown the top.
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