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filling squash mac & cheese

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

The squash gives this mac and cheese a unique taste and helps to fill you up. This is a lower fat version of many mac and cheese casseroles.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For filling squash mac & cheese

  • 16 oz
    elbow macaroni
  • 2
    10 oz pkgs frozen pureed squash
  • 2 c
    fat-free milk
  • 1 c
    shredded extra sharp cheddar cheese
  • 1/3 c
    shredded extra sharp cheddar cheese
  • 2/3 c
    shredded monterey jack cheese
  • 1/2 c
    part-skim ricotta cheese
  • 1/2 tsp
    salt
  • 1 tsp
    dry mustard
  • 1/8 tsp
    cayenne pepper
  • 3 Tbsp
    dry italian style bread crumbs
  • 2 Tbsp
    grated parmesan cheese
  • 1 tsp
    olive moil

How To Make filling squash mac & cheese

  • 1
    Heat oven to 375. Lightly spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain, transfer to casserole dish.
  • 2
    Place frozen squash and milk in a saucepan. Cook over low heat, stirring until defrosted, increase heat to medium. Cook, stirring until almost simmering.
  • 3
    Remove pan from heat. Stir in cheddar cheese, monterey cheese, ricotta cheese, salt, mustard and cayenne pepper. Stir well. Pour over macaroni, stir to combine. In bowl, combine bread crumbs, parmesan cheese and oil. Sprinkle over casserole. Bake until bubbly, 20 mins, put under broiler for 3 mins for a nice crust.
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