SPICY SQUASH MAC 'N' CHEESE
MAKES 6 SERVINGS.
Salt
12 oz elbow macaroni
2 1/2 cups lowfat milk
12 oz box frozen cooked squash puree, thawed
2 tsp Dijon mustard
1/2 tsp cayenne pepper
2 cups shredded cheddar cheese
1 tbs unsalted butter, melted
3 tbs breadcrumbs
2 tbs grated Parmesan cheese
Heat oven to 375 degrees. Mist a baking dish with cooking spray. Bring a pot of salted water to a boil, cook pasta until al dente. Drain, place back in pot. In a pan, bring milk and squash to a simmer. Remove from heat. *Mix in mustard, cayenne, cheddar and salt. Stir sauce into pasta. Transfer mixture to baking dish. In a bowl, mix butter, breadcrumbs and Parmesan, sprinkle over macaroni. *Bake until bubbling and beginning to brown 20 min. Broil until top is golden. Let rest 5 min. before SERVING & ENJOY...
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