Sneak Attack Mac N' Cheese

Ingredients

• 1 butternut squash
• 1 lb macaroni (I like the Smart Taste Rotini pasta)
• 1 (12 ounce) can fat-free evaporated milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup part-skim ricotta cheese
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons dry breadcrumbs (panko works well)
• 2 tablespoons parmesan cheese, shredded
• 1 teaspoon melted cooled butter or olive oil
• paprika

Directions

1. 1

   Cut butternut squash in half from top to bottom; remove seeds. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft. Allow squash to cool. Scoop cooked squash out of the rind and puree, using a blender or food processor. Set aside 2 1/2 cups of puree. The remainder may be frozen, if desired.

2. 2

   Prepare pasta according to package directions; drain well and set aside.

3. 3

   Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan. Heat over medium heat until just simmering. Remove pan from heat and gradually stir in the next 6 ingredients. (Using an immersion blender is ideal for the smoothest sauce).

4. 4

   Combine the pasta with the sauce and stir until the pasta is well coated. Transfer mixture into a 13 x 9 pan coated with cooking spray.

5. 5

   Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole. Sprinkle with paprika.

6. 6

   Bake casserole at 350 degrees for 30-40 minutes.