Macaroni and 4 Cheeses

Ingredients:

• 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

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. 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.
3. 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.
4. 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.