Macaroni and Four Cheese Recipe

Name: Macaroni and Four Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1/2 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

Servings: persons

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)
1/2 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

1
Preheat the oven to 375F.
2
Coat a 9 x 13-inch baking dish with cooking spray.
3
Cook the macaroni according the package directions.
4
Drain and transfer to the prepared baking dish.
5
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.
6
Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
7
Remove the pan from the heat and stir in the cheddar.
8
Jack cheese, ricotta, salt, mustard, and cayenne.
9
Pour this mixture over the macaroni and stir to combine.
10
Combine the bread crumbs.
11
Parmesan, and oil in a small bowl.
12
Sprinkle over the top of the macaroni and cheese.
13
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.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, One 16-ounce box elbow macaroni, Two 10-ounce packages frozen pureed winter squash, 2 cups lowfat milk, and more.

Yes, Macaroni and Four Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Four Cheese

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