Mushroom Salad with Lemon, Thyme, and Parmigiano

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

• 
  
  1 large lemon
  
  


• 
  
  2 Tbs. minced shallot (about 1 small)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  
  


• 
  
  Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  
  

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.


Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

Rice Pilaf with Sage, Parmigiano & Prosciutto

I love to serve this with roast chicken, along with asparagus or fava beans.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. chopped fresh sage
  
  


• 
  
  4 large cloves garlic, minced (2 Tbs.)
  
  


• 
  
  3 large shallots, thinly sliced (1 scant cup)
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1-1/2 cups low-salt chicken broth
  
  


• 
  
  2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)
  
  

Tip:

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Pea and Parmigiano Soup

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
  
  


• 
  
  10 oz. (2 cups) frozen peas
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  White truffle oil, for garnish (optional)
  
  

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Mushroom Salad with Lemon, Thyme, and Parmigiano

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

• 
  
  1 large lemon
  
  


• 
  
  2 Tbs. minced shallot (about 1 small)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  
  


• 
  
  Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  
  

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.


Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Baked Crêpes Cacciatore with Parmesan Cream Sauce

In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for leftover or store-bought rotisserie chicken.

For the filling:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. unsalted butter; more softened for the baking dish
  
  


• 
  
  8 oz. cremini or white button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick (about 2-1/2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
  
  


• 
  
  1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
  
  


• 
  
  1/2 large yellow onion, thinly sliced
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 Tbs. all-purpose unbleached flour
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can diced tomatoes, drained
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 tsp. hot sauce
  
  


• 
  
  2 cups chopped leftover roast chicken or store-bought rotisserie chicken
  
  

For the cheese sauce:

• 
  
  1 cup heavy cream
  
  


• 
  
  3 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
  
  


• 
  
  Freshly ground black pepper
  
  

For assembly:

• 
  
  12 8-inch crêpes, warmed if made ahead
  
  


• 
  
  1 tsp. sweet paprika (optional)
  
  

Make the filling:

In a 12-inch skillet, heat 1 Tbs. of the oil and the butter over medium-high heat until sizzling. Add the mushrooms, season with 1/2 tsp. salt and a few grinds of pepper, and cook, stirring frequently, until the mushrooms release much of their liquid and begin to brown, 7 to 9 minutes. Transfer to a medium bowl and return the skillet to the heat.

Add the remaining 2 Tbs. oil, the bell pepper, chile, onion, rosemary, and 1 tsp. salt. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables are very soft and fragrant, 8 to 10 minutes; don’t let them brown.

Sprinkle the flour over the vegetables and cook for a minute or so, stirring and scraping so the flour gets mixed with the fat and starts to toast a bit. Add the broth and let it come to a simmer, stirring and scraping up any browned bits, about 1 minute. Add the tomatoes, lemon juice, and hot sauce; bring to a simmer again and cook for 1 to 2 minutes to slightly thicken the sauce.

Add the chicken and mushrooms and simmer for a few minutes until everything is heated through. Remove from the heat and season to taste with more salt, pepper, hot sauce, or lemon juice. Cover the filling and keep warm.

Make the cheese sauce:

In a heavy-duty 1-quart saucepan, bring the cream to a boil over medium-high heat. Reduce the heat to maintain a lively simmer and cook until the cream has reduced by half, about 10 minutes. Reduce the heat to low and add the cheese, stirring until melted. Season generously with pepper. Remove from the heat and let cool slightly.

Assemble and bake the crêpes:

Position a rack in the center of the oven and heat the oven to 400°F. Butter the bottom and sides of a 9x13-inch baking dish.

Working with a few crêpes at a time, lay them on a clean work surface. Spoon about 3 heaping Tbs. of the filling evenly onto the bottom third of each crêpe. Fold the bottom edge of each crêpe up and over the filling, fold the sides in toward the center, and finish rolling up from the bottom. Evenly arrange the crêpes seam side down in a single layer in the baking dish.

Spread the cheese sauce evenly over the crêpes and sprinkle with the paprika (if using). Bake until the sauce is golden and bubbling slightly, 12 to 16 minutes. Serve.

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.

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Parmigiano-Pistachio Frico

These delicate cheese crisps are a perfect pre-dinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver.

• 
  
  6 oz. Parmigiano-Reggiano, finely ground in a food processor (1-1/2 cups)
  
  


• 
  
  1-1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Line two large baking sheets with parchment. Sprinkle 1 scant Tbs. of the cheese on the parchment in a line 4-inches long and 1-inch wide. Repeat to make more lines spaced about 1-1/2 inches apart (12 on each sheet). Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp. of the pistachios. Return to the oven and bake until bubbling and golden, 3 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula.  Repeat with the other sheet. Let cool completely before serving.

Parmigiano-Stuffed Mushrooms

Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. Parmigiano-Reggiano, finely ground in a food processor (3/4 cup)
  
  


• 
  
  3/4 cup plain panko
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.

Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.

In a medium bowl, stir together the remaining Parmigiano, the mayonnaise, parsley, and 1/4 tsp. black pepper. Add the mushroom stems and mix until well combined.

In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.

Pea and Parmigiano Soup

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
  
  


• 
  
  10 oz. (2 cups) frozen peas
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  White truffle oil, for garnish (optional)
  
  

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Mushroom Salad with Lemon, Thyme, and Parmigiano

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

• 
  
  1 large lemon
  
  


• 
  
  2 Tbs. minced shallot (about 1 small)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  
  


• 
  
  Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  
  

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.


Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

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.