creamy, light macaroni and cheese

Name: Creamy, Light Macaroni and Cheese
Prep time: 1 h
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) cubed peeled butternut squash( about 1 pound) or frozen equivalent; 1 1/4 cup(s) fat-free, low sodium chicken broth; 1 1/2 cup(s) cups fat-free milk; 2 clove(s) garlic peeled; 2 tablespoon(s) plain fat-free greek yogurt; 1/8 teaspoon(s) cayenne pepper; 1 teaspoon(s) paprika; 1 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground pepper; 1 1/4 cup(s) (5oz) shredded gruyere cheese; 1 cup(s) (4oz) grated pecorino romano chees; 1/4 cup(s) (1 oz) finely grated fresh parmigiano-reggiano cheese, divided; 1 pound(s) uncooked cavatappi or dried pasta that has ridges; - cooking spray; 1 teaspoon(s) olive oil; 1/2 cup(s) panko bread crumbs; 2 tablespoon(s) chopped fresh parsely

(1 RATING)

17 Pinches

Kathy Williams

Rock Hill, SC

Updated on Sep 18, 2013

This is so good. And not as many calories. Frozen Butternut Squash can be used also and will reduce the prep time. I wrap the left overs in single portions with saran wrap and place them a large freezer bag. Makes a quick, tasty side dish.

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prep time 1 Hr

cook time 25 Min

method Bake

yield 8-12 serving(s)

Ingredients

3 cups cubed peeled butternut squash( about 1 pound) or frozen equivalent
1 1/4 cups fat-free, low sodium chicken broth
1 1/2 cups cups fat-free milk
2 cloves garlic peeled
2 tablespoons plain fat-free greek yogurt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/4 cups (5oz) shredded gruyere cheese
1 cup (4oz) grated pecorino romano chees
1/4 cup (1 oz) finely grated fresh parmigiano-reggiano cheese, divided
1 pound uncooked cavatappi or dried pasta that has ridges
- cooking spray
1 teaspoon olive oil
1/2 cup panko bread crumbs
2 tablespoons chopped fresh parsely

How To Make creamy, light macaroni and cheese

Step 1

Preheat oven 375 F. 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.

Step 2

Place the hot squash mixture in a blender. Add salt, pepper, paprika, cayenne pepper and Greek yogurt. Remove the center piece of blender lid (allow steam to escape); secure blender lid on blender. Place a clean towel over opening of lid, to avoid splatters. Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 Tbs Parmigian-Reggiano. Stir until combined.
Step 3

Cook pasta according to package directions, 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.
Step 4

Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or untl golden brown. Remove from heat; stir in remaining 2 Tbs of Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray
Step 5

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