Healthy Macaroni and Cheese

This is a recipe from The Food Network's nutritionist, Elie Krieger. It is so delicious and much, MUCH better for you than regular macaroni and cheese. She used 2 oz of Monterey Jack cheese and 4 oz of cheddar, but I had better results using all cheddar, since it is more flavorful. I also use whole-wheat macaroni for more healthy grains.

• Ready In: 38 mins
• Serves: 8

Ingredients

• 1  lb elbow macaroni
• 20  ounces  winter squash (the frozen kind, pureed)
• 2  cups skim milk
• 6  ounces extra-sharp cheddar cheese
• 1⁄2 cup part-skim ricotta cheese
• 1  teaspoon salt
• 1  teaspoon mustard powder
• 1⁄8 teaspoon cayenne pepper
• 2  tablespoons  breadcrumbs
• 1  tablespoon olive oil
• 2  tablespoons parmesan cheese, grated

Directions

1. Preheat oven to 375.
2. Coat a 9 x 13 baking pan with cooking spray.
3. Bring a large pot of water to a boil.
4. Add the macaroni and cook until tender but firm, about 5 to 8 minutes.
5. Drain the macaroni and transfer to a large bowl.
6. Place the frozen squash and milk into a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until defrosted.
7. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
8. Remove the pan from heat and stir in the cheeses (except the parmesan), salt, mustard, and cayenne pepper.
9. Pour the cheese mixture over the macaroni and stir to combine.
10. Transfer macaroni and cheese to the baking dish.
11. Combine bread crumbs, Parmesan, and oil in a small bowl.
12. Sprinkle over the top of the macaroni and cheese.
13. Bake for 20 minutes, and broil for 3 minutes so the top is crisp and nicely browned.