Sunday, April 25, 2010

post UMLY Triathlon Meal

Most folks after a big race or bike ride, head to the local Iron Hill and down a few brews and munch on a pizza. I decided to make a much better and healthier option for my son who did the race this morning in a cold cold rainy drizzle. He also biked to the race and after competing in the rain, had to climb back on the bike and pedal 12 miles to get home.

I cooked this up for my son and added 2 things to the recipe. First, a large head of broccoli. I simply chopped it and tossed it in raw and second, I used whole wheat organic macaroni. I put one layer of macaroni, add broccoli and then pour half of the cheese mixture, add the rest of the macaroni and pour on the remaining cheese mixture. This also keeps well and reheats well. Divide up into portion sizes and put it in plastic ware to enjoy on another day.

Macaroni and 4 Cheeses

2005, Ellie Krieger, All rights reserved

8 servings


  • Cooking spray
  • 1 pound elbow macaroni
  • 2 (10-ounce) packages frozen pureed winter squash
  • 2 cups 1 percent lowfat milk
  • 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
  • 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
  • 1/2 cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons unseasoned bread crumbs
  • 2 tablespoons grated Parmesan
  • 1 teaspoon olive oil


Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

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