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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 388.5
  • Total Fat: 10.5 g
  • Cholesterol: 30.0 mg
  • Sodium: 691.9 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Macaroni and Four Cheese calories by ingredient
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Macaroni and Four Cheese

Submitted by: LSODOLAK


Number of Servings: 8

Ingredients

    *Macaroni, dry, enriched, 16 oz (remove)
    Butternut Squash, 641 grams (remove)
    Milk, 1%, 2 cup (remove)
    Cabot Extra Sharp Cheddar Cheese, 4 oz (remove)
    Monterey Cheese, 2 oz (remove)
    Ricotta Cheese, part skim milk, .5 cup (remove)
    Salt, 1 tsp (remove)
    Mustard seed, yellow, 1 tsp (remove)
    Pepper, red or cayenne, .1/8 tsp (remove)
    Bread crumbs, dry, grated, plain, 2 tbsp (remove)
    Parmesan Cheese, grated, 2 tbsp (remove)
    Olive Oil, 1 1tsp (remove)

Directions

Preheat oven to 375. Coat a 9x13 baking dish with cooking spray. Cook the macaroni according to the package directions. Drain and transfer to the baking dish.
Meanwhile, place frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spooon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt , mustard and cayenne. Pour this mixture over the macaroni and stir to combine.
Combine the bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. 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.

Serving size is 2 cups. Reduce servings to 1 cup for side dish and reduce your calories as well!

Number of Servings: 8

Recipe submitted by SparkPeople user LSODOLAK.






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