SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 6.3 g
  • Cholesterol: 20.8 mg
  • Sodium: 267.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Cooking Light Mac n Cheese calories by ingredient
Report Inappropriate Recipe

Cooking Light Mac n Cheese

Submitted by: NETCHIE25


Number of Servings: 8

Ingredients

    · 1.5 cups cubed peeled butternut squash (about 1 [1-pound] squash)

    · .625 cups fat-free, lower-sodium chicken broth

    · 3/4 cups fat-free milk

    · 1 garlic cloves

    · 1/2 teaspoon kosher salt

    · 1/2 teaspoon freshly ground black pepper

    · 1 tablespoons fat-free Greek yogurt

    · 3/4 cups (2.5 ounces) shredded Gruyère cheese

    · .5 cups (2 ounces) grated pecorino Romano cheese

    · 1/8 cup (.5 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided

    · .5 pound uncooked cavatappi

    · Cooking spray

    · .5 teaspoon olive oil

    · 1/4 cup panko (Japanese breadcrumbs)

    · 1 tablespoons chopped fresh parsley

Directions

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 small 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.

Serving Size: Serves 8 (2/3 c servings)

Number of Servings: 8

Recipe submitted by SparkPeople user NETCHIE25.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe