| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray
- 1 pound elbow macaroni
- 2 (10-ounce) packages frozen pureed winter squash
- 2 cups 1 percent lowfat milk
- 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
- 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
- 1/2 cup part-skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon powdered mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons unseasoned bread crumbs
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch 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 until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine 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 nicely browned.
Nutrition Facts
| Calories | 395 calorie |
| Total Fat | 11.5 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 35 milligrams |
| Sodium | 545 milligrams |
| Carbohydrates | 55 grams |
| Protein | 18 grams |
| Calories | 395 calorie |
| Total Fat | 11.5 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 35 milligrams |
| Sodium | 545 milligrams |
| Carbohydrates | 55 grams |
| Protein | 18 grams |
Reviews
This is soooo yummy. I never make regular mac and cheese because it is so high fat but this was delicious. Easy recipe that makes a lot to share or save and freeze for later.
I am wondering what the calories and fat content are with this lighter recipe.
I am wondering what the calories and fat content are with this lighter recipe.
I love this recipe! To up the nutrition I also added a bag of frozen broccoli that I had heated up in the microwave. Even my boyfriend loves this recipe! This recipe also makes so much food that I put one container of leftovers in the fridge and one in the freezer for when we’re too lazy to make dinner one night. I have made this many times and it’s always a delicious success!
Personally I did not care for this recipe, if you like cheesy mac and cheese this has no cheesy flavor what so ever! It has potential, but I would not make it again.
I love this recipe and have made it a number of times. It make a lot, so I typically break the leftovers into single servings that I freeze. When ready, I put the single servings into the fridge to thaw for a few hours and put a fresh layer of the breadcrumb mixture on top just before putting it in the oven for 20 -30 minutes. I can’t wait to make this again.
This is one of my favorite dishes to cook for vegetarians and people feeling under the weather. It makes a huge amount! I often cut the recipe in 1/2. To make it a bit healthier, I use whole wheat macaroni instead of regular, but other than that, I follow this recipe to the letter, and it turns out perfectly every time. I also like that it is really inexpensive, unlike some mac and cheese recipes that call for pricey specialty cheeses.
Amazing and delicious! I made this for my family and everyone loved it and no one realized there was squash in it. I even told them it was a healthy version and try as they did no one realized it.
This did not taste anything like macaroni and cheese. I was very disappointed in this recipe. I tried tweeking it by adding different kinds of cheese and only used one box of the squash, but it still just tasted like vegetables and not cheese.
Very yummy dish.
We are southerners who take our mac and cheese very seriously and this is a good substitute for the classic favorite. I love that the squash sneaks in that extra color and nutrition. Be sure you don’t overcook, because it will get dry quickly. And, sadly, we all agreed this is no good the next day. Unless you have a big crowd, cut the recipe in half because the leftovers won’t get eaten.
A soft, mellow, multi-cheese pasta dish with an amazing amount of hidden healthiness. Not swimming in butter is definitely a plus. Of course it isn’t classic ‘mac and cheese” but, rather, ‘macaroni with 4 cheeses’. I’m puzzled by “reviews” posted by folks who presume to “taste” by reading or who doctor the recipe the first time and then criticize. Chefs who develop recipes work very carefully balancing flavors and ratios to create something original–try it. If you’re changing it and hating it, you’ve no business rating it! My one tip is to watch your broiler time; mine didn’t need the full 3 minutes to brown up nicely.