Macaroni and cheese
Recipe by Amy
Cooking spray
1 pound elbow macaroni
2 12-ounce packages of frozen cooked winter squash (about 2-1/2 cups)
2 cups nonfat milk
4 ounces extra-sharp cheddar cheese, grated (about 1-1/4 cup)
1/2 cup part-skim ricotta cheese
1/2 tsp salt
1 tsp powdered mustard
1/8 tsp cayenne pepper
2 Tbsp grated Parmesan cheese
2 Tbsp unseasoned bread crumbs
1 tsp canola oil
1. Preheat oven to 375*F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5-8 minutes. Drain and transfer to a large bowl.
3. Meanwhile, place frozen squash in a large saucepan and defrost over a low flame, stirring occasionally. Add the milk and turn the heat up to medium. Cook until almost boiling, stirring occasionally. Remove from heat and stir in cheddar cheese, ricotta cheese, salt, mustard, and cayenne pepper. Pour cheese mixture over macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
4. Combine bread crumbs, Parmesan cheese, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 30 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
5. Calories: 357, Carbs: 55, Fats: 8g, Protein: 16.3
main courses, cheese, macaroni August 19, 2011 00:18
Author Ellie Krieger
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