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

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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

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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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