Sneak Attack Mac N' Cheese |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I am an avowed, lifetime hater of vegetables, and I will devour the whole pan of this if given a chance. This looks long and complex, but remember, you can cook and puree the squash (and even cook the pasta) on the weekend and refrigerate everything. I made this on a weeknight at 6:00 pm and dinner was on the table by 7:00 pm easy. Ingredients:
1 butternut squash |
1 lb macaroni (i like the smart taste rotini pasta) |
1 (12 ounce) can fat-free evaporated milk |
2 cups sharp cheddar cheese, shredded |
1 cup part-skim ricotta cheese |
1 teaspoon dry mustard |
1 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
2 tablespoons dry breadcrumbs (panko works well) |
2 tablespoons parmesan cheese, shredded |
1 teaspoon melted cooled butter or 1 teaspoon olive oil |
paprika |
Directions:
1. Cut butternut squash in half from top to bottom; remove seeds. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft. Allow squash to cool. Scoop cooked squash out of the rind and puree, using a blender or food processor. Set aside 2 1/2 cups of puree. The remainder may be frozen, if desired.
2. Prepare pasta according to package directions; drain well and set aside.
3. Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan. Heat over medium heat until just simmering. Remove pan from heat and gradually stir in the next 6 ingredients. (Using an immersion blender is ideal for the smoothest sauce).
4. Combine the pasta with the sauce and stir until the pasta is well coated. Transfer mixture into a 13 x 9 pan coated with cooking spray.
5. Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole. Sprinkle with paprika.
6. Bake casserole at 350 degrees for 30-40 minutes.
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