Macaroni and Four Cheeses

Remember last fall when I decided that pumpkin needed to be included in every single meal? All of those recipes ended up being a big hit in my house so when Pam asked me if I thought pumpkin would be a good substitution for squash in Ellie Krieger’s macaroni with four cheeses, I knew I had to make it. I let her try it first of course just in case.

The best way I can describe – it looks and tastes just like the frozen macaroni by Stouffers. Totally not a bad thing in my book, and think of how much healthier this version is! My husband couldn’t tell there was pumpkin but once I told him he said that he thought there was some sweetness in it. I honestly couldn’t taste it though.

I did change a few things. I don’t like ricotta much so I used plain yogurt. I guess I should’ve called this macaroni and THREE cheeses, huh? Also, as mentioned, I used pumpkin instead of squash although I think it would be very good with squash. I promise to try it one day.

I would also like to submit this to Joelen’s Chef Spotlight which is all about female chefs this month!

Macaroni and Four Cheeses
adapted from The Food You Crave

Cooking spray
1 pound ziti pasta
2 cups canned pumpkin
2 cups skim milk
4 ounces reduced fat extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces reduced fat Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

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 pumpkin and milk into a large saucepan and cook over a low heat, stirring occasionally. 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, plain yogurt, 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 cheese 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.