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Ellie Krieger, Healthy Appetite


8 servings

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Macaroni with Four Cheeses


  • Cooking spray
  • 1 lb. elbow macaroni
  • 2 (10-ounce) packages frozen pureed winter squash
  • 2 cups 1 percent lowfat milk
  • 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
  • 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
  • ½ cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 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 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. 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, 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.


I use evaporated fat free milk or soy milk in place of the 1% milk, and used parmesan for the topping, but provolone, cheddar, and asiago in the sauce to add up to the same proportions as the recipe calls for. I use whole wheat rotini which cling to the sauce well.


Nutritional Analysis per ServingCalories: 392
Total Fat: 11 gramsSaturated Fat: 2 grams
Protein: 18 gramsCarbohydrates: 56 grams
Fiber: 3.5 grams


butternut, cheddar, macaroni, mustard, parmesan, powder, ricotta, squash


butternut squash macaroni ricotta parmesan cheddar mustard powder