Macaroni and Four Cheese
- 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
- This recipe is vegetarian
- Produce
- Winter squash, frozen (2 10-ounce packages)
- Condiments
- Mustard, dry (1 teaspoon)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Cooking spray (1)
- Olive oil (1 teaspoon)
- Salt (1 teaspoon)
- Pasta & Grains
- Elbow macaroni (1 16-ounce box)
- Bread & Baked Goods
- Bread crumbs, plain dry (2 tablespoons)
- Dairy
- Cheddar cheese, grated sharp (1 1/3 cups)
- Milk, lowfat (2 cups)
- Monterey jack cheese, grated (2/3 cup)
- Parmesan cheese (2 tablespoons)
- Ricotta cheese, part-skim (1/2 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published July 20, 2012 (7 months ago).
128 people saved this recipe.
