Macaroni and 4 Cheeses

Votes: 7

Time: 43 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 393, total fat 11 G., saturated fats 7 G., proteins 18 G., carbohydrates 55 G., fiber 4 G., cholesterol 34 mg, sodium 561 mg, sugar - G.

This version of the famous American mac 'n' cheese casserole has a unique flavor, and it's not just due to the blend of four different cheeses—Monterey Jack, sharp cheddar, ricotta, and Parmesan. Pumpkin puree is also added to the cheese sauce, lending it a sweet flavor that complements the savory cheese sauce perfectly. Separately cooked macaroni is tossed with the cheese sauce in a baking dish, sprinkled with a mixture of breadcrumbs and Parmesan, and baked until crispy. A perfect treat for a large crowd.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of pasta horns
2 packages of frozen pumpkin puree (280 g each)
2 cups of milk with 1% fat content
100g sharp cheddar, grated (about 1 1/3 cups)
60 g Monterey Jack cheese, grated (about 2/3 cup)
0.5 cups semi-skimmed ricotta
1 teaspoon of salt
1 teaspoon mustard powder
1/8 tsp cayenne pepper
2 tablespoons plain breadcrumbs
2 tbsp. l. grated parmesan
1 teaspoon olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender, about 5-8 minutes. Drain and transfer the pasta to a large bowl.

Meanwhile, combine the frozen pumpkin puree and milk in a large saucepan and simmer over low heat, stirring occasionally and breaking up the pumpkin with a spoon, until thawed. Raise the heat to medium and cook, stirring occasionally, until the mixture barely reaches a boil. Remove the saucepan from the heat and stir in the cheddar, pepper jack, ricotta, salt, mustard, and cayenne pepper. Pour the cheese mixture over the macaroni and toss to coat completely. Transfer the macaroni and cheese to a baking dish.
Mix in a small bowl breadcrumbs with Parmesan and olive oil. Sprinkle the mac and cheese with breadcrumbs. Bake for 20 minutes, then broil for 3 minutes to brown the top.

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