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Creamy, light macaroni cheese

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Ingredients

  • 3 cup cubed peeled butternut squash, about 1 (1-pound) squash
  • 1 1/4 cup fat-free, lower-sodium chicken broth
  • 1 1/2 cup fat-free milk
  • 2 cup garlic cloves, peeled
  • 2 tablespoon plain fat-free greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup (5 ounces) shredded gruyere cheese
  • 1 cup (4 ounces) grated pecorino romano cheese
  • 1/4 cup (1 ounce) finely grated fresh parmigiano-reggiano cheese, divided
  • 1 pound uncooked cavatappi
  • 1 teaspoon olive oil
  • 1/2 cup panko (japanese breadcrumbs)
  • 2 tablespoon minced fresh parsley

Preparation

Baking Directions:

1.

Preheat oven to 375 degrees.

2.

Combine first 4 ingredients in a medium saucepan; bring to a boil over medium-high heat.

Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.

Remove from heat.

3.

Place hot squash mixture in a blender.

Add yogurt, salt and pepper.

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Place a clean towel over opening in blender lid (to avoid splatters).

Blend until smooth.

Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano and 2 tablespoons Parmigiano-Reggiano until well combined 4. Cook pasta according to package directions, omitting salt and fat; drain well.

Add pasta to squash mixture; stir until combined.

Spread mixture evenly into a 13x9-inch glass or ceramic baking dish coated with cooking spray.

5.

Heat a medium skillet over medium heat.

Add oil to pan; swirl to coat.

Add panko; cook 2 minutes or until golden brown.

Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.

Sprinkle evenly over pasta mixture.

Lightly coat topping with cooking spray.

6.

Bake at 375 degrees for 25 minutes or until bubbly.

Sprinkle with parsley; serve immediately.

Tips:

Calories 390; Fat 10.9g (sat 6.1g, mono 2.1g, poly 0.4g); Protein 19.1g; Carb 53.9g; Fiber 3.2g; Chol 31mg; Iron 2.4mg; Sodium 589mg; Calc 403mg

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