Macaroni and 4 Cheeses

INGREDIENTS

• 1/2 cup part-skim ricotta cheese
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 1 teaspoon olive oil
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
• Cooking spray
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 cups 1 percent lowfat milk
• 1 teaspoon powdered mustard
• 2 tablespoons grated Parmesan
• 2 tablespoons unseasoned bread crumbs