Monday, November 24, 2008

Craving Ellie in my Belly- Macaroni and 4 Cheeses

This week's Craving Ellie recipe was chosen by Beth over at Supplicious. It seems like I have made homemade mac and cheese quite a few times this year, which is fine with me and my family. Ellie's trick to make this healthy is adding pureed winter squash to the cheese sauce, while eliminating the roux that usually starts out the cheese sauce. I had a half of a butternut squash leftover, so I just roasted and pureed that, instead of buying frozen winter squash. I also used whole wheat pasta because I always do and I used whatever cheeses I had in the fridge, so I grated fresh aged asiago in with the bread crumbs. This was pretty tasty and a crowd pleaser too. I like how there is squash added for better nutrition, but I think my fave mac and cheese is the one I adapted for Barefoot Bloggers- Grown up Mac and Cheese with Turkey Bacon and Broccoli. Enjoy!

Macaroni and Four Cheeses from The Food You Crave by Ellie Krieger
cooking spray
1-16 oz box elbow macaroni ( I used 1-13.25 oz box whole wheat rotini)
2 10-oz pkgs frozen pureed winter squash (I used 1 half of a butternut squash, roasted and pureed)
2 cups lowfat milk
1 1/2 cups grated extra-sharp cheddar cheese
2/3 cup grated Monterey Jack cheese
1/2 cup part-skim ricotta cheese
1 tsp salt
1 tsp dry mustard
1/8 tsp cayenne pepper
2 Tbls plain bread crumbs
2 Tbls freshly grated Parmesan (I used aged Asiago)
1 tsp olive oil
Preheat the oven to 375 degrees F. Coat a 9x13 inch baking dish with cooking spray.
Cook the macaroni according to pkg 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 breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.
Combine the bread crumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling aroudn the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Coming Wednesday Morning- Pumpkin Whoopie Pies and Nutella Cookies with Nutella Buttercream


Maria said...

Now I am craving this!! Looks cheesy and delicious!!

Jersey Girl Cooks said...

It looks great but I can see how mac and cheese with bacon would be better.

Pamela said...

I copied this recipe and I am going to add it as side dish to my casual family Thanksgiving on Saturday. Yours looks great and I am excited about trying it!

Prudy said...

Mary Ann:
I totally missed your blog! And now I come back and the whole thing is so pretty! I love your new look. I'm planning on reading all the recipes I missed this weekend. I think I could give up blogging forever and spend all my time reading other blogs. What are you doing for Thanksgiving? Are you making everything?

Maria said...

Hey! I have never tried making ravioli without the attachment but I am sure you could do it. You are amazing:) Just roll out the dough really, really, thin- into long sheets. Then fill them. Let me know if you try it!

What's for Supper? said...

I agree that your mac & cheese with bacon sounds better. Maybe I should try that recipe instead.

Marie Rayner said...

Your macaroni and cheese looks fabulous Maryann!!! I am late making mine. Will be making it tonight. I hope mine turns out as nicely as yours did!