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Macaroni and Cheese : Submitted by: Pete | Date Added: 16 Jan 2011
Listed in: Main Courses

8 ounces (2 cups) uncooked elbow macaroni
3/4 cup milk, divided
2/3 cup grated sharp cheddar cheese (2 ounces)
1/2 cup pureed winter squash, thawed if frozen
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard

Cooking Instructions

Cook the macaroni "pasta al dente" according to the package directions. Drain.

Place 1/2 cup of milk, cheddar cheese, squash, Parmesan cheese, salt and the dry mustard into the Actifry pan and stir with a wooden spoon to combine.

Cook for five minutes, until the mixture is hot and the cheese is melted.

Add the cooked macaroni and cook two minutes more.

Add the remainder of the milk (1/4 of a cup) and cook for another two minutes.

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Visitor Comments (4):

Wish the recipes indicated if you use the paddle or not!! Left by: Lois (30 Jan 2017)

I've never seen or heard of squash in Mac and cheese before. Can it be omitted ? Left by: Darlene (25 Aug 2014)

Winter squash is an acorn squash, or a butternut or pumpkin, its any squash used as a vegggie. Left by: Barb (3 Jan 2012)

What is pureed winter squash? Left by: Len Rogers (22 Oct 2011)


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