Macaroni and Four Cheeses
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Barilla Elbow Macaroni, 16 oz (remove)Squash, winter, acorn, cooked, baked, with salt, 2.5 cup, cubes (remove)Milk, 1%, 2 cup (remove)Cheddar or Colby Cheese, Low Fat, 1.33 cup, shredded (remove)Monterey Cheese, .66 cup, shredded (remove)Ricotta Cheese, part skim milk, .25 cup (remove)Salt, 1 tsp (remove)*dry mustard, 1 tsp (remove)*cayenne pepper, 0.20 tsp (remove)Bread crumbs, dry, grated, plain, 1 oz* 2 TbspParmesan Cheese, grated, 2 tbsp (remove)Olive Oil, 1 1tsp (remove)
Preheat oven to 375. Coat a 9 x 13 in baking dish with cooking spray. Cook macaroni according to package directions. Drain and transfer to prepared dish. Meanwhile, place the frozen squash & milk in a large saucepan and cook over 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 pan from heat and stir in thecheddar, jack cheese, ricotta, salt and mustard and cayenne. Pour this mixture over the macaroni and stir to combine.
Combine the breadcrumbs, Parmesan and oil in a small bowl. Sprinkle over the top of mac 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: 2 Cups
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Combine the breadcrumbs, Parmesan and oil in a small bowl. Sprinkle over the top of mac 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: 2 Cups
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 367.3
- Total Fat: 7.5 g
- Cholesterol: 18.6 mg
- Sodium: 692.0 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 5.0 g
- Protein: 18.5 g
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