JOAN'S KITCHEN

Welcome to Joan's Kitchen

Have a bagel?

a cup of tea?

some coffee?

sit and shmooze a bit!

#############

This is your free recipe...

and Fun in the Kitchen:

MAC & CHEESE

This creamy, crumb-topped macaroni-and-cheese gets its bright orange color

and a big nutritional boost from puréed winter squash. Don't tell and no one

will ever know. They'll just thank you for making their favorite cheesy

comfort meal.

Ingredients

Cooking spray
1 (16-ounce) box elbow macaroni
2 (10-ounce) packages frozen puréed winter squash
2 cups lowfat milk
1-1�� cups grated extra-sharp cheddar cheese (4 ounces)
2�� cup grated Monterey Jack cheese (2 ounces)
1�� cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon dry mustard
1�� teaspoon cayenne pepper
2 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon olive oil

Cooking Instructions

Preheat the oven to 375 degrees F. Coat a 9 x13-inch baking

dish with cooking spray.

Cook the macaroni according 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.

TIPS:

Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off. The English say if mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.