INGREDIENTS
1 cup pureed butternut squash (1/2-1 butternut squash halved & cooked)
1 cup unsweetened (vanilla) almond milk
2 oz (1/6 lb) reduced fat white cheddar cheese
2 oz parmesan cheese, freshly grated (3/4 cup)
1/2 cup reduced fat ricotta cheese
1/2 tsp worcestershire sauce
1/2 tsp dijon mustard
1/4 tsp black pepper
1/4 tsp cayenne pepper
8 oz Gluten Free macaroni (elbow) noodles
1/4 cup Panko or Gluten Free breadcrumbs
1/4 cup parmesan cheese, freshly grated
1/4 tsp cayenne pepper
1 tsp olive oil
non-stick cooking spray
9 inch X 9 inch baking dish
沒有留言:
張貼留言