Mac & Cheese - Crunchy Top WW

4 servings. 7 WW pts.
Mac & Cheese - Crunchy Top WW
Mac & Cheese - Crunchy Top WW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    t EVOO

  • 1/3

    c panko bread crumbs

  • 20

    pkg peeled & cut up butternut squash

  • 3/4

    c vegetable broth

  • 1

    c shredded reduced fat sharp cheddar cheese

  • 2

    T grated pecorino (can substitute Parmesan)

  • 2

    T light cream cheese (Neufchâtel)

  • 1

    t Dijon mustard

  • 3/4

    t s alt

  • 1/8

    t cayenne

  • 1 1/4

    c (4 ozs) mini pasta shells

  • 2

    c small cauliflower florets

Directions

Preheat oven to 400. Spray 8 in square baking dish with nonstick spray. Bring LG pan of salted water to boil. Meanwhile, heat oil in med skillet over med heat. Add panko & cook stirring occasionally until toasted, about 4 min; set aside. Add squash to boiling water; cover & return to boil. Cook uncovered until squash is very tender, about 10 min. Meanwhile combine broth, cheddar, pecorino, cream cheese, mustard, salt & cayenne in blender. With slotted spoon, transfer cooked squash to blender & purée. Leave water in pan. Bring water back to boil. Cook pasta half the time directed on package; add cauliflower during the last minute of cooking time. Drain; return to pot. Stir in purée & toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture & spray with nonstick spray. Bake until top is golden & Casserole is bubbling, about 25 min.

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