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Macaroni with 4 Cheeses

  • Cooking spray
  • 1 lb elbow macaroni
  • 2 (10 oz) pkgs frozen pureed winter squash
  • 2 cups 1 percent lowfat milk
  • 4 oz extra-sharp Cheddar, grated (about 1 1/3 cups)
  • 2 oz Monterey Jack cheese, grated (about 2/3 cup)
  • 1/2 cup part-skim ricotta cheese
  • 1 tsp salt
  • 1 tsp powdered mustard
  • 1/8 tsp cayenne pepper
  • 2 Tbsp grated Parmesan
  • 2 Tbsp unseasoned bread crumbs
  • 1 tsp olive oil
Preheat oven to 375 F. Coat a 9"x13" baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

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

Combine the bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and browned.

Takes about 20 minutes to prepare, 40 minutes to cook.

Serves 8 People
Submitted by Dan and Alicia Cunningham - Burlington, VT Mar 31, 2010 15 min 30 min 45 min
Recipe Rascal