Creamy, Light Macaroni and Cheese

Amount per serving Calories: 390 Fat: 10.9g Saturated fat: 6.1g Monounsaturated fat: 2.1g Polyunsaturated fat: 0.4g Protein: 19.1g Carbohydrate: 53.9g Fiber: 3.2g Cholesterol: 31mg Iron: 2.4mg Sodium: 589mg Calcium: 403mg
Creamy, Light Macaroni and Cheese
Creamy, Light Macaroni and Cheese

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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, peeled

  • 2

    tablespoons plain fat-free Greek yogurt

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1 1/4

    cups (5 ounces) shredded Gruyère 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

    teaspoon olive oil

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 2

    tablespoons chopped fresh parsley

Directions

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.

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