INGREDIENTS
2 10 ounce packages
Winter squash, frozen
1 tsp
Mustard, powdered
1 lb
Elbow macaroni
1/8 tsp
Cayenne pepper
1 tsp
Salt
1
Cooking spray, Nonstick
1 tsp
Olive oil
2 tbsp
Bread crumbs, unseasoned
4 oz
Cheddar, sharp grated
2 cups
Milk, 1 percent lowfat
2 oz
Monterrey jack cheese, grated
2 tbsp
Parmesan, grated
1/2 cup
Ricotta cheese, part-skim