| Level: | Easy |
| Total: | 43 min |
| Prep: | 20 min |
| Cook: | 23 min |
| Yield: | 8 servings |
Ingredients
- Nonstick 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 Monterrey 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 unseasoned bread crumbs
- 2 tablespoons grated Parmesan
- 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 it is 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 cheese 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 | 393 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 34 milligrams |
| Sodium | 561 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 4 grams |
| Protein | 18 grams |
Reviews
I wanted to like this since Mac n’ Cheese is wonderful and I like butternut squash. Followed the recipe exactly as written, including the cayenne and dry mustard. Preparation was easy. I didn’t not like it but overall, it’s just terribly bland. Will not make again but would suggest to those who do make it to double the cayenne and mustard, and heavily salt the pasta water. I’m a believer that reviews should be done on the recipe as it was written, not on a version we create with alterations. As written, this recipe is quite bland and disappointing. And I wouldn’t call it healthy. Look at the nutrition numbers.
I don’t understand the bad reviews. This is a great recipe and it is a regular meal in our house. I do agree it needs seasoning but I use the ones in the recipe. The mustard and cayenne pepper really add flavor. I also add pepper Jack cheese and extra bread crumb topping because my family likes it. I’ve had a hard time finding frozen squash so the last few times I’ve made this I’ve used baby food. It’s crazy but it works!
Funky after taste
So, what is the serving size? I know is says it serves 8. But, is that 1.5 cups per serving? I am not finding that information anywhere.
400 calories and 55 carbs per serving is not what I would call healthy. If I’m going to eat unhealthy, I sure want it to taste better, less bland, and more like mac and cheese.
I have one word to say about this recipe. Bland! I thought I would use up the rest of my butternut squash that I had in the freezer. So I followed the recipe and even the suggestion of someone who roasted the squash to develop more flavor. I ended up adding more cheese, plus some cream and butter. I also added extra grated cheese along with bread crumbs and melted butter which gave it a nice crust. The flavor of the squash came through, but this is probably a dish I won’t make again. I can understand that this might be a good way to get vegetables into your kids, but I can think of ways far more less time consuming than this recipe. Normally I like Ellie Krieger’s recipes, but this is not one of them
I agree. What is the sense in saying it’s heather if you wont put the nutritional value down?
I actually really like this recipe and find it quite tasty. The extra sharp cheddar makes it. My daughter loves it, too!!
This was the worst Mac & Cheese I have ever made. It tasted like squash with elbows…..I even added more cheese after cooking down the sauce. I was so hoping for a new Mac & Cheese since it was GF….this is not it!!
I’ve made a lot of Mac n cheese recipes, but this one is by far the healthiest, and best tasting. To “kick it up a notch” I made it with six(6) cheeses by adding Asiago and pecorino Romano. Adding the squash was a great touch that added both creaminess and flavor…who knew?