Cooking Light Macaroni and Cheese (butternut squash!)

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hcn74
hcn74 Posts: 214
in Recipes
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.

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  • rockerbabyy
    rockerbabyy Posts: 2,258 Member
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    im actually making this tonight, glad to see a "review" of it before i try lol
  • SeasideOasis
    SeasideOasis Posts: 1,057 Member
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    Bump...I need to go get some Butternut Squash to try some of these AWESOME recipes!!
  • jessebreanne
    jessebreanne Posts: 46
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    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
    hcn74 Posts: 214
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    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.

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