Creamy, Light Macaroni and Cheese

13 Oct

 

this recipe came from cooking light magazine — i was reading it getting a pedicure and ripping out recipes.  originally i didnt rip this recipe out, but another woman in the place noticed the magazine and said she had made it and it was delicious.. so i ripped it out and said what the heck… i’ll try it.   this was surprisingly good!   a little expensive to make because of the cheeses, but worth it!  munchkin #1 devoured it!

 

 

Creamy, Light Macaroni and Cheese

 

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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One Response to “Creamy, Light Macaroni and Cheese”

  1. snaphappy October 14, 2011 at 8:51 pm #

    This sounds really good. I’ll have to give it a try!

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