Menu Enter a recipe name, ingredient, keyword...

Mac & Cheese - Crunchy Top WW

By

4 servings. 7 WW pts.

Google Ads
Rate this recipe 0/5 (0 Votes)
Mac & Cheese - Crunchy Top WW 0 Picture

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

Details

Preparation

Step 1

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.

Review this recipe