Sneak Attack Mac N' Cheese
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 butternut squash
- 453.59 g macaroni (I like the Smart Taste Rotini pasta)
- 340.19 g can fat-free evaporated milk
- 473.18 ml sharp cheddar cheese, shredded
- 236.59 ml part-skim ricotta cheese
- 4.92 ml dry mustard
- 4.92 ml salt
- 1.23 ml paprika
- 0.61 ml cayenne pepper
- 29.58 ml dry breadcrumbs (panko works well)
- 29.58 ml parmesan cheese, shredded
- 4.92 ml melted cooled butter or 4.92 ml 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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