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Recipes February 14, 2014

Macaroni & Cheese with Caramelized Onions

Preheat oven to 425F. Coat an 8 x 8-inch or 11 by 7-inch baking dish with cooking spray. Bring a large pot of water to a boil for cooking pasta.

Heat 2 tsp oil in large skillet over medium-high heat. Add onions, cover and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, until onions are very tender and golden, 10 to 15 minutes.

Meanwhile, place squash and milk in large heavy saucepan. Cover and bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until squash has thawed completely, 3 to 5 minutes. Remove from heat. Stir in mustard, salt, ground red pepper, and black pepper.

Drop pasta into boiling water and cook 2 minutes. Drain and refresh under cold running water. (Pasta will continue to cook while it bakes.)

Place pasta, squash mixture, onions, and cheese in large bowl; mix well. Scrape into prepared baking dish. Mix bread crumbs, paprika, and remaining 2 tsp oil in small bowl; sprinkle over pasta mixture. (Casserole can be prepared ahead to this point. Cover and refrigerate for up to 2 days.) Bake, uncovered, until bubbly and top is golden, 35 to 50 minutes, depending on whether or not casserole has been refrigerated.

Yield: 6 (3/4-cup) servings.

Per serving: Calories: 320. Total fat: 13 grams. Saturated fat: 7 grams. Cholesterol: 35 milligrams. Sodium: 430 milligrams. Carbohydrates: 38 grams: Fiber: 4 grams. Protein: 15 grams. Calcium: 299 milligrams (30% DV). Vitamin A: 60% DV.



  • 4 tsp canola oil or olive oil, divided
  • 2 cups Spanish onion, thinly sliced
  • 12 ounces package frozen cooked winter sqash
  • 1 1/14 cups low-fat (1%) milk
  • 1 tsp powdered mustard
  • 1/2 tsp salt
  • 1 pinch ground red pepper (cayenne)
  • 1 pinch black pepper
  • 6 ounces whole-grain pasta shells or elbow macaroni
  • 1/3 cup Japanese-style bread crumbs (panko)
  • 1/8 tsp paprika
  • 1 1/2 cups shredded sharp cheddar cheese

Comments (5)

This sounds like a great recipe, but the ingredients listing is missing the cheese. What kind? How much? Thanks in advance. I'm looking forward to trying it.

Posted by: Martha Filipic | February 18, 2014 8:04 AM    Report this comment

Where is the cheese

Posted by: Cary Ericson | February 18, 2014 9:15 AM    Report this comment

The first line of the 5th paragraph calls for cheese, but, I agree, it doesn't say what kind or how much! As a guess, I would usegrated cheddar or Jarlsberg ...about 2 cups/ Any other ideas??

Posted by: Mary-Lou Haddad | February 18, 2014 9:29 AM    Report this comment

When it comes to this recipe, I believe the editor may have cut the cheese.

Posted by: Denis Hart | February 18, 2014 10:11 AM    Report this comment

An ingredient was missed in the original listing - recipe has been updated. Enjoy!

Posted by: Tufts Admin | February 18, 2014 4:01 PM    Report this comment

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