Creamy, Light Macaroni and Cheese

Name: Creamy, Light Macaroni and Cheese
Total time: 8700 s
Yield: 8 servings
Cuisine: American
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 clove garlic; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp fat-free Greek yogurt; 1 1/4 cup shredded Gruyere cheese; 1 cup grated pecorino Romano cheese; 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided; 1 lb cavatappi; 1 Cooking spray; 1 tsp olive oil; 1/2 cup panko (Japanese breadcrumbs); 2 tbsp chopped fresh parsley

Joeleen10 @cook_2851663

Creamy, Light Macaroni and Cheese

Joeleen10 @cook_2851663

Saved

Ingredients

2 hours 25 mins

8 servings

3 cupcubed peeled butternut squash ( about 1 [ 1 pound] squash)
1 1/4 cupfat-free, lower-sodium chicken broth
1 1/2 cupfat-free milk
2 clovegarlic
1 tspkosher salt
1/2 tspfreshly ground black pepper
2 tbspfat-free Greek yogurt
1 1/4 cupshredded Gruyere cheese
1 cupgrated pecorino Romano cheese
1/4 cupfinely grated fresh Parmigiano-Reggiano cheese, divided
1 lbcavatappi
1Cooking spray
1 tspolive oil
1/2 cuppanko (Japanese breadcrumbs)
2 tbspchopped fresh parsley

Saved

Steps

2 hours 25 mins

1

Preheat oven to 375°.
2

Combine squash, broth, milk, and garlic 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 the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of the 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 Gruyere, pecorino Romano, and 2 tablespoons of Parmigiano-Reggiano. Stir until combined.
4

Cook pasta according package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13x9-inch glass or ceramic baking dish coated with cooking spray.
5

Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Lightly coat topping with cooking spray.
6

Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.