Macaroni and 4 Cheeses

01Method

1. 1

   Heat the oven to 190°C/Gas 5. Lightly grease a 20 by 33 cm baking dish with cooking spray.

2. 2

   Bring a large pot of water to a boil, cook the macaroni until just tender, about 5–8 minutes, then drain and tip into a large bowl.

3. 3

   While the pasta cooks, combine the frozen squash and milk in a large saucepan over low heat, breaking up the squash with a spoon and stirring occasionally until fully thawed. Increase the heat to medium and bring the mixture close to a simmer. Take the pan off the heat and mix in the Cheddar, Monterey Jack, ricotta, salt, mustard, and cayenne pepper. Pour the cheese sauce over the drained macaroni, stir well, and transfer everything to the prepared baking dish.

4. 4

   Mix the bread crumbs, Parmesan, and olive oil in a small bowl, then scatter evenly over the top. Bake for 20 minutes, then place under the grill for 3 minutes until the topping is golden and crisp.