Sneak Attack Mac N' Cheese
- 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
- 14 teaspoon paprika
- 18 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
- 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.
butternut squash, macaroni, milk, cheddar cheese, ricotta cheese, mustard, salt, paprika, cayenne pepper, breadcrumbs, parmesan cheese, butter, paprika
Taken from www.food.com/recipe/sneak-attack-mac-n-cheese-311139 (may not work)