Heathy Mac & Cheese


1 lb macaroni

2 – 10 oz boxes of pureed frozen squash

2 cups mils

1 cup extra sharp cheddar

1 cup Monterey jack

1/2 cup ricotta

4 T parmesan (split)

1 t dry mustard

1 t salt

sprinkles of cayenne pepper

Topping ingredients:

2 T unseasoned breadcrumbs

2 T parmesan

1 t evoo

Instructions: Preheat the over to 375. 

Cook the macaroni to just before al dente. 

Combine in a sauce pan the squash and milk, let it melt together. Add the cheese, melt together.  Add the mustard, salt and cayenne pepper, stir with cooked pasta and put into an oven safe serving dish. 

Top with breadcrumbs, parm and evoo (after they’ve been combined) and put in the oven for 20 minutes.

Option: I also add cubed cooked chicken for extra protein

Food Network


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