Macaroni and Four Cheese (Ellie Krieger)

This creamy, crumb-topped macaroni and cheese gets is bright orange color and a big nutritional boost from pureed winter squash. Don't tell and no one will ever know.

Cooking spray
1-16 oz box elbow macaroni
2-10 oz packages frozen pureed winter squash
2 cups lowfat milk
1 1/2 cups grated extra-sharp cheese (4 oz)
2/3 cup grated Monterey Jack Cheese (2 oz)
1/2 cup part skim ricotta cheese
1 tsp salt
1 tsp dry mustard
1/8 tsp cayenne pepper
2 Tbsp plain dry bread crumbs
2 Tbsp freshly greated Parmesan cheese
1 tsp olive oil

Preheat the oven to 375 degrees. Coat a 9X13 baking dish with cooking spray.
Cook the macaroni according the packages 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, sirring occasionally and breaking up and 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 cheese are bubbling around the edges, about 20 mins, then broil for 3 mins so the top is crisp and nicely browned.