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

1. Cut butternut squash in half from top to bottom; remove seeds.
2. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft.
3. Allow squash to cool.
4. Scoop cooked squash out of the rind and puree, using a blender or food processor.
5. Set aside 2 1/2 cups of puree.
6. The remainder may be frozen, if desired.
7. Prepare pasta according to package directions; drain well and set aside.
8. Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan.
9. Heat over medium heat until just simmering.
10. Remove pan from heat and gradually stir in the next 6 ingredients.
11. (Using an immersion blender is ideal for the smoothest sauce).
12. Combine the pasta with the sauce and stir until the pasta is well coated.
13. Transfer mixture into a 13 x 9 pan coated with cooking spray.
14. Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole.
15. Sprinkle with paprika.
16. 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)