I like cheese!

well willie and i are back on weight watchers....strict. we kinda fell off for a bit. so last night i made mac and cheese! healthy mac and cheese. this recipe came from the food you crave by ellie krieger. if you haven't checked out her show healthy appetite on the food network, you really should. she makes the most delicious, good-for-you food!
now, before you see the recipe, the base of the cheese sauce is frozen pureed winter squash. but don't let that scare you. you can't even tell! willie is not open to eating squash. he just isn't a fan. so i just didn't tell him and kept him out of the kitchen while i was cooking. he usually does that anyway. after a few bites, and him telling me how much he liked it, i broke the news to him. he already said he liked it! can't take it back! i'm really amazed at how yummy this is! i was a little worried myself. i was actually prepared to have to run out and pick up boston market if it didn't turn out. and of course, i forgot to take a picture. so here ya go...

Macaroni and Four Cheeses

Cooking spray
One 16 oz box elbow macaroni
Two 10 oz packages frozen pureed winter squash
2 cups lowfat milk
1 1/3 cups grated extra sharp cheddar cheese (4 ounces)
2/3 cup grated monterey jack cheese (2 ounces)
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 grated parmesan cheese
1 tsp olive oil

Preheat the oven to 375. Coat a 9 x 13 inch baking dish with cooking spray.
Cook the macaroni according to the package 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, 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 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 cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes** so the top is crisp and nicely browned.


**I don't know if it's just my broiler, but it really only took about 30 seconds to brown the top. if it had left it in for the 3 minutes, it would have been so burnt!

Enjoy!!