Photo 1- 5 Potluck Recipes For The Domestically Challenged

Drinking & Dining

Dec 22, 2011 6:15 AM

5 Potluck Recipes For The Domestically Challenged

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Healthy Mac & Cheese

“Who doesn’t love macaroni and cheese? The only problem is the amount of cream and butter used in the traditional dish is ridiculous. I swap the cream and butter for squash puree, part skim ricotta cheese, and skim milk. And I use low carb pasta. And since a girl cold always use some help with portion control, I use individual ramekins and filled them with macaroni mixture before baking.”

Ingredients:
cooking spray
1 pound low carb 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)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

Directions:
1. Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan (or individual ramekins) with cooking spray.
2. Bring a large pot of water to a boil. Add the macaroni and cook only 1/3 of the time stated on the box, because it will continue to cook in the oven. Drain and transfer to a large bowl.
3. 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.
4. 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.

Photo: Courtesy of Ileana's Kitchen.

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