Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their  favorite cheesy comfort meal.

• 
  
  Cooking spray
  
  


• 
  
  1 16-oz. box elbow macaroni
  
  


• 
  
  2 10-oz. packages frozen puréed winter squash
  
  


• 
  
  2 cups lowfat milk
  
  


• 
  
  1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
  
  


• 
  
  2/3 cup grated Monterey Jack cheese (2 oz.)
  
  


• 
  
  1/2 cup part-skim ricotta cheese
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  


• 
  
  2 Tbs. plain dry bread crumbs
  
  


• 
  
  2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  1 tsp. olive oil
  
  

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over 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 the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 
  
  1/4 cup fresh corn kernels (from half a medium ear)
  
  


• 
  
  1/2 cup grated Monterey Jack
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. smoked paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 7- to 8-inch flour tortillas
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  Lime wedges and sour cream, for serving
  
  

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their  favorite cheesy comfort meal.

• 
  
  Cooking spray
  
  


• 
  
  1 16-oz. box elbow macaroni
  
  


• 
  
  2 10-oz. packages frozen puréed winter squash
  
  


• 
  
  2 cups lowfat milk
  
  


• 
  
  1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
  
  


• 
  
  2/3 cup grated Monterey Jack cheese (2 oz.)
  
  


• 
  
  1/2 cup part-skim ricotta cheese
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  


• 
  
  2 Tbs. plain dry bread crumbs
  
  


• 
  
  2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  1 tsp. olive oil
  
  

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over 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 the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 
  
  1/4 cup fresh corn kernels (from half a medium ear)
  
  


• 
  
  1/2 cup grated Monterey Jack
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. smoked paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 7- to 8-inch flour tortillas
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  Lime wedges and sour cream, for serving
  
  

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.