MACARONI - Stove-Top Squash Mac & Cheese

By Unblond1

Ingredients

• 1 1/2 cups cubed butternut squash
• 10 tablespoons chicken stock
• 3/4 cup milk
• 1 clove garlic
• sprigs of fresh rosemary and thyme
• 1 tablespoon Greek yogurt
• 2 oz. shredded Gruyere cheese
• 2 oz. grated Parmigiano-Reggiano
• 8 ounces fusilli, macaroni or cavatappi
• 1/2 tablespoon butter
• 1/4 cup Italian seasoned panko
• 1 tablespoon chopped fresh parsley
• kosher salt and freshly ground black pepper

Preparation

Step 1

In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic. Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).

Remove from heat, discard herbs and add to the blender. Add in the Greek yogurt and season with salt and pepper. Blend, starting on low and slowly increase the speed, being careful to avoid splatters. Blend until smooth and then add in the Gruyere and Parmigiano-Reggiano. Blend again until combined and cheese is melted. Divide in two and refrigerate or freeze in portions. To use, thaw and reheat gradually over medium-low heat until hot, without boiling.

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

Meanwhile, heat butter in a medium sauté pan over medium heat. Add panko and cook until golden brown, stirring occasionally. Remove from heat and set aside.
When pasta is done, drain and add it directly to the cheesy squash mixture.
Serve with the toasted panko sprinkled on top. Garnish with chopped parsley if desired.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 401.6
Total Fat 12.2 g
Saturated Fat 7.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.8 g
Cholesterol 23.6 mg
Sodium 183.6 mg
Potassium 288.3 mg
Total Carbohydrate 55.4 g
Dietary Fiber 7.7 g
Sugars 4.1 g
Protein 19.7 g