Cheesy Squash Macaroni

Ok - this recipe is a little different than the typical macaroni and cheese, but I like it. It does not have a super cheesy taste, but rather a peculiar sweet cheesy taste...try it and let me know what you think...

Ingredients

• 1 lb. elbow macaroni
• 2 c. diced butternut squash (I found this in a bag pre-chopped in the produce section if you cannot find it fresh)
• 1-1/2 c. milk
• 1 c. Cheddar cheese
• 1 c. Mexican cheese
• 1/2 c. Ricotta cheese
• 1/2 t. salt
• 1/2 t. cayenne pepper
• 3 T. grated Parmesan cheese
• 2 T. bread crumbs
• 2 t. olive oil

Preheat oven to 375 degrees. Lightly grease a 9x13 baking pan.

Cook macaroni according to the packaged directions.

Meanwhile, in a large saucepan place the squash and milk and heat over med-low heat until the squash is soft. Mash the squash with a fork into smaller pieces and continue heating in the saucepan. Add the 3 cheeses, salt and cayenne pepper to the pan and continue heating on med-low until the cheeses are melted. Pour the cooked macaroni into the 9x13 baking pan and pour the squash and cheese mixture over it.

In a small bowl combine the grated Parmesan cheese, bread crumbs and olive oil. Sprinkle this mixture over the macaroni. Bake for 25-30 mins until hot and bubbly. Broil for 3-5 mins to make the top brown and crispy.

A good way to sneak a veggie into your meal...so what do you think?