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Macaroni and Cheese

Cook Time
30 minutes
12 g
Total Fat
12 g
Saturated Fat
5 g
62 g
Dietary Fiber
6 g


  • 1 lb whole wheat elbow macaroni
  • 10 oz frozen pureed winter squash
  • 2 cups 1% milk
  • 4 oz low-fat extra-sharp cheddar, shredded
  • 2 oz low-fat colby jack cheese, shredded
  • 1/2 cup part-skim milk ricotta cheese
  • 1 tsp salt
  • 1 tsp Coleman's mustard, powdered
  • 1/4 tsp cayenne pepper
  • 1/2 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 375 degrees.
  2. Coat a 9 x 13 inch baking pan with cooking spray.
  3. Cook 1 pound of macaroni until al dente, drain, and place in a large bowl.
  4. In a large sauce pan, combine 10 ounces of squash with 2 cups of 1% milk. Cook over medium heat until mixture is heated through, but not boiling.
  5. Remove pan from heat and stir in the 4 ounces of low-fat extra-sharp cheddar cheese, 2 ounces of low-fat Colby jack cheese, 1/2 cup of part-skim ricotta cheese, 1 teaspoon of salt, 1 teaspoon of mustard, and 1/4 teaspoon of cayenne pepper.
  6. Pour over macaroni and stir to combine. At this point, taste and adjust seasonings to your liking.
  7. Transfer this mixture into the prepared baking dish.
  8. Combine 1/2 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, and 1 tablespoon of extra virgin olive oil.
  9. Sprinkle over the top of the macaroni mixture and bake for about 20 minutes, or until top is nicely browned.
  10. Let cool out of oven for five minutes before serving.

Tags: Recipes

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