Creamy, Light Macaroni and Cheese
Author: 
Recipe type: Entree
Serves: 8 servings
 
Ingredients
  • 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
  • 1¼ cups fat-free, lower-sodium chicken broth
  • 1½ cups fat-free milk
  • 2 garlic cloves, peeled
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1¼ cups (5 ounces) shredded Gruyère cheese
  • 1 cup (4 ounces) grated pecorino Romano cheese
  • ¼ cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 pound uncooked cavatappi
  • Cooking spray
  • 1 teaspoon olive oil
  • ½ cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh parsley
Instructions
  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 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 Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
  4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-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. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
  6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Nutrition Information
Serving size: About 1⅓ cup Calories: 390 Fat: 10.9 grams Saturated fat: 6.1 grams Unsaturated fat: 2.1 grams Carbohydrates: 53.9 grams Sodium: 589 milligrams Fiber: 3.2 grams Protein: 19.1 grams
Recipe by My Southern Health at https://www.mysouthernhealth.com/recipe-healthy-mac-and-cheese/