CREAMY LIGHT MACARONI AND CHEESE

By Grandmax4

Ingredients

• 3 cups butternut squash -- cubed, peeled (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 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyere cheese
• 1 cup 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 bread crumbs)
• 2 tablespoons chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Preheat oven to 375.

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.

Place the hot squash mixture in a blender. Add salt, pepper and Greek yogurt. Remove the centre piece of the 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 Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

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.

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.

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