Butternut Squash Mac and Cheese

Get ready for today’s recipe – my FAVORITE Thanksgiving dish!

Here is what you will need:
-16-ounces elbow macaroni
-20-ounces frozen butternut squash purée
-2 cups milk
-1 1/3 cup (4 ounces) shredded extra sharp cheddar cheese
-2/3 cup (2 ounces) shredded Monterey Jack cheese
-1/2 cup part-skim ricotta cheese
-1 teaspoon salt
-1 teaspoon dry mustard
-1/8 teaspoon cayenne pepper
-2 tablespoons plain bread crumbs
-2 tablespoons grated Parmesan cheese
– 1 teaspoon olive oil

1. Preheat oven to 375 degrees Fahrenheit. Coat 9×13-inch baking pan with nonstick cooking spray

2. Cook macaroni according to package, Drain and transfer to prepared baking dish


3. Place frozen squash and milk in large saucepan and cook over low heat until squash is defrosted

4. Turn heat to medium and cook until mixture is almost simmering; stir occasionally

5. Remove from heat and add cheddar, Monterey Jack and ricotta cheeses, salt, mustard and cayenne


6. Pour mixture over macaroni and stir

7. Combine breadcrumbs, Parmesan and oil in a small bowl and sprinkle over top of mac and cheese

8. Bake for 20 minutes or until cheese bubbles around edge

9. Broil for 2 minutes until top is crisp and nicely browned

Makes 10 servings


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