Featured Wisconsin Cheeses: Monterey Jack, Ricotta, Parmesan
I don’t know where you live, but we are in a deep freeze, and the way most of us love to warm up is with comfort food. One of our favorite comfort foods is macaroni and cheese. I make sure to include some extra nutrition in this indulgence.
I begin by using multigrain macaroni, then mixing in pureed winter squash for creaminess and using reduced fat Ricotta. I also add color, vitamins and fiber with broccoli. My favorite part is the “crust” with whole wheat bread crumbs and Parmesan Cheese. Crunch!
Broccoli and Squash Macaroni & Cheese
Macaroni & Cheese:
14.5 ounce box whole grain or multi grain elbow macaroni
2 cups broccoli florets, roughly chopped
12-ounce package frozen pureed winter or butternut squash
1 3/4 cup 1 percent (low fat) milk
1 3/4 cup Wisconsin Monterey Jack Cheese, grated
3/4 cup Wisconsin part-skim Ricotta Cheese
1/3 cup Wisconsin Parmesan Cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3/4 cup unseasoned whole wheat bread crumbs
1/4 plus 1/8 teaspoon garlic powder, divided
2 tablespoons Wisconsin Parmesan Cheese, grated
1/4 plus 1/8 teaspoon paprika, divided
1 tablespoon olive oil
Preheat the oven to 375°F. Coat a 9×13-inch casserole dish or baking pan with cooking spray.
Bring a large pot of water to boil. Add macaroni and boil 5 minutes (about 2 to 3 minutes shorter than full cooking time). During the last 2 minutes, add broccoli. Drain; remove pasta and broccoli to a separate bowl, set aside.
Using the same pot, place the frozen squash and milk in the pot over medium heat until squash thaws and warms, stirring constantly.
Turn off the heat and stir in cheeses and remaining ingredients.
Add macaroni and broccoli to sauce mixture and stir well. Pour mixture into baking pan. For the crust, combine all ingredients in medium bowl; mix until oil is dispersed.
Distribute over the macaroni. Bake for 25 minutes.
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Macaroni & Cheese, Monterey Jack, Recipe, Wisconsin Cheese
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