Sneak Attack Mac N' Cheese
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 butternut squash
- 1 lb macaroni (I like the Smart Taste Rotini pasta)
- 1 (12 ounce) can fat-free evaporated milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup part-skim ricotta cheese
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons dry breadcrumbs (panko works well)
- 2 tablespoons parmesan cheese, shredded
- 1 teaspoon melted cooled butter or 1 teaspoon olive oil
- paprika
directions
- Cut butternut squash in half from top to bottom; remove seeds. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft. Allow squash to cool. Scoop cooked squash out of the rind and puree, using a blender or food processor. Set aside 2 1/2 cups of puree. The remainder may be frozen, if desired.
- Prepare pasta according to package directions; drain well and set aside.
- Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan. Heat over medium heat until just simmering. Remove pan from heat and gradually stir in the next 6 ingredients. (Using an immersion blender is ideal for the smoothest sauce).
- Combine the pasta with the sauce and stir until the pasta is well coated. Transfer mixture into a 13 x 9 pan coated with cooking spray.
- Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole. Sprinkle with paprika.
- Bake casserole at 350 degrees for 30-40 minutes.
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