Macaroni and Cheese : Submitted by: Pete | Date Added: 16 Jan 2011 Ingredients:

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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