INGREDIENTS
2 10 ounce packages
Butternut squash
1 tsp
Mustard powder, dried
1 lb
Elbow macaroni
1/8 tsp
Cayenne pepper
1 tsp
Salt
1
Cooking spray, non-stick
2 tbsp
Olive oil
1/2 cup
Bread crumbs
2 cups
Cheddar cheese, grated sharp
2 cups
Low-fat milk
3 tbsp
Parmesan cheese, grated
1/2 cup
Ricotta cheese, part-skim