Macaroni and Four Cheeses

Macaroni and Four Cheeses
Photo by Christopher Hirsheimer


  • 1 tsp. dry mustard
  • 1/8 tsp. cayenne pepper
  • 2 10-oz. packages frozen puréed winter squash
  • Cooking spray
  • 2/3 cup grated Monterey Jack cheese (2 oz.)
  • 1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
  • 1 16-oz. box elbow macaroni
  • + 6 more ingredients
    • 2 Tbs. plain dry bread crumbs
    • 1 tsp. table salt
    • ½ cup part-skim ricotta cheese
    • 1 tsp. olive oil
    • 2 cups lowfat milk
    • 2 Tbs. freshly grated Parmigiano Reggiano

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and break...

View full recipe at Fine Cooking


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