Creamy, Light Macaroni and Cheese

By SJ0414

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. fat-free Greek yogurt
• 1 1/4 cups (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
• cooking spray
• 1 tsp. olive oil
• 1/2 cup panko
• 2 Tbsp. chopped fresh parsley

Details

Servings 8
Cooking time 85mins

Preparation

Step 1

1. Preheat oven to 375 degrees F.

2. Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium and summer 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 (allows 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 Tbsp. 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 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 Tbsp. Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

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