Creamy, Light Macaroni and Cheese

Creamy, Light Macaroni And Cheese Recipe

No Photo

Have you made this?

 Share your own photo!

Kathy Williams

By
@KMW2013

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.

Rating:
★★★★★ 1 vote
Serves:
8-12
Prep:
1 Hr
Cook:
25 Min
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Creamy, Light Macaroni and Cheese

Step-by-Step

  • 1Preheat 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.
  • 2Place 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.
  • 3Cook 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.
  • 4Heat 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
  • 5Bake at 375F for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Printable Recipe Card

About Creamy, Light Macaroni and Cheese

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Hashtags: #squash, #cheese, #butternut




Leave a Comment

Perfect Pasta Every Time Recipe

Perfect Pasta Every Time

Kitchen Crew @JustaPinch

The Just A Pinch Test Kitchen shows how to make the perfect pasta! Watch the "pinch tips" video here.

What To Make With A Box Of Penne Recipe

What to Make With a Box of Penne

Kitchen Crew @JustaPinch

Boxed pasta can be a saving grace at dinnertime, but you don't have to settle on topping with an ordinary tomato sauce. Here are 10 recipes that'll help you create...