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Healthy Mac and Cheese with Butternut Squash

Emily Jacobs
  • minutes
  • Serves 8

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