Butternut Squash Macaroni And Cheese

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A Cozy Kitchen


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1 small butternut squash (about 1 pound) cut in half and roasted

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk (I used whole milk and it was great–whatever you have in your fridge)

Pinch of freshly grated nutmeg

1/4 teaspoon of cayenne pepper

1 1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

1 pound elbow macaroni

1 cup of extra-sharp cheddar cheese, finely grated (4 oz.)

4 tablespoons gryuere or Parmesan cheese (I had gruyere in my fridge), finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray

1/2 cup part-skim ricotta cheese

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