← Back to Search Results baking
macaroni-and-four-cheese

Photo by: Christopher Hirsheimer
Comments: 0
 

Recipe

This creamy, crumb-topped macaroni-and-cheese gets is bright orange color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their favorite cheesy comfort meal.

Yield : Serves 8

Ingredients

  • Cooking spray
  • One 16-ounce box elbow macaroni
  • Two 10-ounce packages frozen pureed winter squash
  • 2 cups lowfat milk
  • 1 1/3 cups grated extra-sharp cheddar cheese (4 ounces)
  • 2/3 cup grated Monterey Jack cheese (2 ounces)
  • ½ cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons plain dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon olive oil

Directions

Preheat the oven to 375°F. Coat a 9 × 13-inch baking dish with cooking spray.

Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar. Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs. Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.


© 2008 Ellie Krieger
 

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 2 cups

Per Serving:
Calories: 390
Total Fat: 11g
Mono: 1g
Poly: 0.5g
Sat: 6g
Protein: 18g
Carb: 56g
Fiber: 3.5g
Chol: 35mg
Sodium: 547mg

Excellent Source of Calcium, Folate, Manganese, Niacin, Protein, Selenium, Thiamin, Vitamin A.

Good Source of Fiber, Iron, Phosphorus, Riboflavin.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucid-food Lucid Food
by Louisa Shafia
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?