Healthy Macaroni And Cheese

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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.

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Steps

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Preheat oven to 375.

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Coat a 9 x 13 baking pan with cooking spray.

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Bring a large pot of water to a boil.

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Add the macaroni and cook until tender but firm , about 5 to 8 minutes.

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Drain the macaroni and transfer to a large bowl.

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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.

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Turn the heat up to medium and cook until the mixture is almost simmering , stirring occasionally.

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Remove the pan from heat and stir in the cheeses , salt , mustard , and cayenne pepper.

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Pour the cheese mixture over the macaroni and stir to combine.

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Transfer macaroni and cheese to the baking dish.

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Combine bread crumbs , parmesan , and oil in a small bowl.

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Sprinkle over the top of the macaroni and cheese.

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Bake for 20 minutes , and broil for 3 minutes so the top is crisp and nicely browned.

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Ingredients

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elbow macaroni, winter squash, skim milk, extra-sharp cheddar cheese, part-skim ricotta cheese, salt, mustard powder, cayenne pepper, breadcrumbs, olive oil, parmesan cheese