Fourth Times the Charm

Continuing my Rosh Hashanah post, the second recipe I made was another type of Macaroni and Cheese, this time with one special ingredient.

I found the recipe from a random blog (linked to above), but she had adapted it from an Ellie Krieger recipe. I sort of combined the two. I wanted the serving size of Ellie's, but used the same ingredients from the Food Fashionista post. And what I get was a ridiculously good product!

Ingredients:
1 pound macaroni
1 14-ounce package frozen pureed squash (the secret ingredient I mentioned above)
1 1/2 cups fat-free milk
5 ounces extra-sharp 2% cheddar cheese, shredded (about 1 1/4 cups)
2 ounces Romano cheese, shredded (about a 1/2 cup)
1/2 cup ricotta cheese
1 tsp salt
1/2 tsp black pepper
1/2 tbsp butter
2 tbsp unseasoned bread crumbs

Directions:
- Preheat the oven to 375 degrees F.
- Spray 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil; add the macaroni and cook until tender but firm, about 5-8 minutes. Drain and transfer to a large bowl.
- Meanwhile, 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.
- Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
- Remove the pan from heat and stir in 4 ounces cheddar cheese, 1 1/2 ounces Romano, all of the ricotta cheese, salt, and pepper.
- Transfer the macaroni and cheese to the baking dish.
- Sprinkle remaining ounce of cheddar cheese and 1/2 ounce Romano cheese over macaroni in the baking dish.
- In a small microwavable dish, melt the butter.
- Stir in breadcrumbs and sprinkle over the top of the macaroni and cheese.
- Bake for 20 minutes then broil for 3 minutes so the top is crisp and nicely browned.

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

(photos are pre and post baking)

As I said before the final product was so good! Definitely one of the best Macaroni and Cheese recipes I've made. This served at least 15 people. The squash added a little sweetness to it and it was definitely a huge crowd pleaser! Another mac 'n cheese down!

YUM!