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Mac & Cheese - With Winter Squash

8 oz whole wheat penne
1 (10-ounce) package frozen pureed winter squash
1.5 cups fat free milk
2 ounces 2% Velveeta (it really works)
1 ounce Monterrey jack cheese, grated (about 1/3 cup)
1/3 cup fat free ricotta cheese or cottage cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
1 slice whole grain beard made into fresh crumbs in blender
2 tablespoons grated Parmesan, divided
1/2 teaspoon olive oil
  1. Preheat the oven to 350 degrees F. Coat a 9 by 9-inch baking pan with cooking spray.
  2. Bring a large pot of water to a boil. Add the pasta and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
  3. 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.
  4. 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, 1 Tablespoon of the Parmesan, salt, mustard and cayenne pepper.
  5. When the cheese is all melted, pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
  6. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 - 25 minutes, until the top is crisp and nicely browned and the cheese is bubbling.

If you divide into 4 large servings, this is 7 points. If you do 5 (and really that is a good portion) this is 6 points. With a vegetable or salad side, this is a good comfort meal!

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