(On a side note, my house smells like his would while his mac was baking - more than any other version I've made.)
Recipe Adapted From: Skinny Bitch in the Kitch
1 pound wheat elbow macaroni
2 10 oz packages frozen, pureed winter squash
|Bubbly and delicious!|
4 oz shredded, reduced fat cheddar cheese
2 oz shredded, reduced fat marble jack cheese
4 oz fat free cream cheese
1 1/2 tsp powdered mustard
1/8 tsp cayenne pepper
1/4 c wheat bread crumbs
2 Tbsp Parmesan cheese
- Preheat oven to 375. Spray a 2-quart casserole dish.
- In a pan, bring water to a boil, add salt, and cook the macaroni according to directions.
- In another saucepan, over medium heat, combine squash and milk. Stir and break up the squash, eventually bringing it to a simmer.
- Remove sauce from heat and add cheeses, mustard, and pepper.
- When the pasta is done, drain, and add to the sauce.
- Transfer everything to the baking dish.
- In a bowl, combine the bread crumbs and Parmesan cheese. Top the pasta with this mixture.
- Bake for 20 minutes, then broil for 2-3 minutes, until the top is browned.
Warming Up: warms up as well as any other pasta dish
- I don't tend to buy the frozen squash for this recipe, and instead use leftover acorn squash I bake for a different meal.
- I have never found wheat bread crumbs, so I make my own with wheat bread in my food processor. This time I also put chunks of Parmesan in the food processor with the wheat bread instead of using shredded or ground Parmesan.
- For pasta I use rigatoni because I think it does a great job of sucking up the cheese.