Butternut Squash Mac & Cheese (aka Macaroni and 4 Cheeses)

It might not be made with gouda, but Butternut Squash Mac & Cheese is my most favorite and lately has been my go to mac & cheese. You'll see from the picture above I usually make a whole batch and separate into ramekins for individual servings (portion control!) I found this recipe on the Food Network website. It's originally called Macaroni and 4 Cheeses by Ellie Krieger. Here is her video (recipe follows):

   Ingredients

• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated Parmesan
• 2 tablespoons unseasoned bread crumbs
• 1 teaspoon olive oil

Directions

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a 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 the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. 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.

I recommend making a full batch and freezing individually, like I do. Or, just make the whole thing if you're expecting a crowd. But, this recipe is also very easy to halve. You'll note there are 2 cups total of the cheeses. I just buy a 2-cup bag of cheddar jack and call it good. So, you see the 4 cheeses are: ricotta, cheddar, Monterey jack, and the parmesan for the topping. I admit, sometimes I don't even bother with the topping. I guess that would make it macaroni and 3 cheeses, but I just call it butternut squash mac & cheese. I also recommend using the frozen squash. Its much easier and less time consuming than peeling, chopping, and cooking a fresh squash.

Try it out and let me know what you think!