Well, color me orange....this was ridiculously good for being "healthy." I put healthy in quotes because while the squash adds nutritional value, it doesnt help cut the fat since its just replacing milk, not cheese. It made the sauce incredibly thick and creamy. I'd highly recommend this recipe. You can't taste the squash at all. I swear it. If my husband couldn't taste it and mistook this for my original recipe, then it MUST be good.
Here is a link to the original recipe. It was the first time I ever watched Ellie Kreiger, because let's face it...who wants to watch a show about healthy eating? But I was pleasantly surprised. You really won't be disappointed with this recipe.
1/2 pound cavatappi macaroni
1 (10-ounce) package frozen pureed winter squash
1 1/2 cups fat-free milk
5 ounces extra-sharp Cheddar cheese, shredded
2 ounces Romano cheese, shredded
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon light butter
2 tablespoons unseasoned bread crumbs
Preheat the oven to 375 degrees. Coat an 8x8 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 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 4 ounces Cheddar, 1 1/2 ounces Romano, ricotta cheese, salt, and pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Sprinkle remaining ounce of cheddar cheese and 1/2 ounce Romano over macaroni in baking dish. In a small microwavable dish, melt 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.
Yields 4 servings.
10 points per serving