Butternut Squash MC

As smooth as Mac-n-Cheese Hammer once was

Ingredients

  • 2 tablespoons bread crumbs unseasoned
  • 1/8 teaspoon cayenne pepper
  • 6 ounces cheese cheddar and monterey jack grated
  • 20 ounces frozen winter squash thawed and pureed
  • 1 pound macaroni elbow
  • 2 cups milk
  • 1 teaspoon mustard powder
  • 1 teaspoon olive oil
  • 2 tablespoons parmesan grated
  • 1/2 cup ricotta part-skim
  • 1 teaspoon salt

Method

  1. Preheat the oven to 375 degrees.
  2. Coat a 9 by 13-inch 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… When ready, drain the macaroni and transfer to a large bowl.
  5. While waiting for the pasta, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted.
  6. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
  7. Remove the pan from heat and stir in the cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper.
  8. Pour cheese mixture over the macaroni and stir to combine.
  9. Transfer the macaroni and cheese to the baking dish.
  10. Combine bread crumbs, parmesan and oil in a small bowl.
  11. Sprinkle over the top of the macaroni and cheese.
  12. Bake for 20 minutes.
  13. Broil for 3 minutes so the top is crisp and nicely browned.