Who doesn't need a little comforting?~Macaroni and Cheeeeeese, please!

I love macaroni and cheese! And although some might consider it a "Fall or Autumn" comfort food, I find it comforting, just about whenever I want. I mean why should one limit one's self from being comforted at any time of the year? I also own a very bright pink "snuggy" blanket, so you can see comforting is something I take quite seriously ;)
But macaroni and cheese is not typically thought of as healthy diet food.....BOO HISS! So I had to do something about this! Now I am not saying eat macaroni and cheese everyday, you know better. A variety of food is going to keep you on track and your body working at it's healthiest! But I am saying, when you want a little indulgence in your life, it doesn't have to be in the form of something unhealthy, but something warm, comforting, delicious, and yes HEALTHY! So after trying LOTS of macaroni recipes for you (I know my job is so difficult! hee hee) Here is one of my favorites from one of my favorite chefs, Ellie Krieger. It's cheeeeeesy goodness at its healthiest finest! ENJOY! Happy Weekend from my table to yours!~FoodieGIRL

Macaroni and Four Cheeses
Ingredients

• cooking spray
• 16 ounce(s) pasta, elbow macaroni, (1 box)
• 20 ounce(s) squash, winter, frozen pureed (2 packages)
• 2 cup(s) milk, lowfat (1%)
• 1 1/3 cup(s) cheese, cheddar, grated, extra-sharp (4 oz.)
• 2/3 cup(s) cheese, Monterey Jack, grated (2 oz.)
• 1/2 cup(s) cheese, ricotta, low-fat
• 1 teaspoon salt
• 1 teaspoon mustard, dry
• 1/8 teaspoon pepper, cayenne
• 2 tablespoon bread crumbs, fine, dry
• 2 tablespoon cheese, Parmesan, freshly grated
• 1 teaspoon oil, olive

Preparation

Preheat the oven to 375 degrees. Coat a 9 x 13 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 breadcrumbs, 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.
Serving size: 2 cups
Nutrient Notes: Excellent source of: Vitamin A, Selenium, Thiamin, Folate, Calcium, Manganese, and Niacin; Good source of: Iron, Riboflavin, Fiber, and Phosphorus.

Nutrition Facts

Number of servings: 8

Amount Per Serving

Calories: 390

Total Fat: 11 g

Sat Fat: 6 g

Cholesterol: 35 mg

Sodium: 547 mg

Total Carbohydrate: 56 g

Fiber: 3.5 g

Protein: 18 g

DID YOU KNOW? Don't have time to make this but now I have you craving macaroni and cheese? Here are three versions of this comforting favorite you can find in your frozen food section. Already portion controlled for you and full of all-natural ingredients~it's Amy's Frozen Foods! And whether you need a dairy-free, vegan or gluten-free option, they have you covered in an array of choices!