Cooking Light Macaroni and Cheese (butternut squash!)

hcn74

http://www.cookinglight.com/eating-smart/recipe-makeovers/light-macaroni-cheese-00412000072555/

I made this last week for my father's birthday. I still think it's a special occasion meal, because it's still not super healthy, but such a nice reduction in the typical calories of a homemade mac and cheese. Love the butternut squash trick!

Go and enjoy.

Oh, and I used whole wheat pasta and cooked it to just under al dente so that it wouldn't get too mushy in the oven.

rockerbabyy

im actually making this tonight, glad to see a "review" of it before i try lol

SeasideOasis

Bump...I need to go get some Butternut Squash to try some of these AWESOME recipes!!

jessebreanne

This may be a silly question, but I couldn't find the amount of cheese to use anywhere on the recipe How much did you use to keep the calorie structure they laid out? Thank you.

hcn74

This may be a silly question, but I couldn't find the amount of cheese to use anywhere on the recipe How much did you use to keep the calorie structure they laid out? Thank you.

Here you go:

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
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
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
Preparation

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.