Creamy Macaroni and Four Cheeses

"Taken from USA weekend 8/14/2012. This macaroni and cheese incorporates a vegetable puree that adds creaminess and enhances the dish's signature orange color."
 
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Ready In:
50mins
Ingredients:
13
Yields:
1 9x13
Serves:
8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Coat a 9- by 13- inch baking dish with cooking spray.
  • Cook macaroni according to package directions.
  • Drain and transfer to baking dish.
  • Place frozen squash and milk in a large saucepan and cook over low heat, stirring and breaking up the squash with a spoon until it's defrosted.
  • Turn heat up to medium and cook until mixture is almost simmering, stirring occasionally.
  • Remove pan from heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard and cayenne and stir.
  • Combine bread crumbs, Parmesan and oil in a bowl.
  • Sprinkle over top of the mac and cheese.
  • Bake until the cheeses are bubbling around the edges, about 20 mins, then broil for 3 mins so the top is crisp and nicely browned.

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