Winter Squash Mac & Cheese

Hi everyone!

I hope your enjoying this wonderful winter weather (not!), so keeping with the season, today's recipe is Winter Squash Mac & Cheese. This recipe is seriously so good! Now I don't want to lie to you and say it tastes just like "the blue box", but I will say it is just as good, if not better because it's packed full of veggie goodness! Also, it has 3 different types of cheeses, so it lives up to it's name! :)

So here's how to make it:

Here's the recipe:

1 pound elbow macaroni  (could use whole wheat, or tri-colored veggie pasta)
2 (10-ounce) packages frozen pureed winter squash
2 cups skim milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups) (could use reduced-fat)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)  (could use reduced-fat)
1/2 cup part-skim ricotta cheese
1/8 teaspoon cayenne pepper

1 medium sized bag frozen broccoli florets (steamed)

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 it is 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, and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Steam frozen broccoli in microwave or in steamer, mix into mac and cheese. Enjoy!

This recipe is originally compliments of Ellie Krieger, I changed a few things to make the recipe a little simpler. You can see the original recipe here: http://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe.html