Creamy, light Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups cubed butternut squash1 1/4 c fat free, lower sodium chicken broth1 1/2 c fat-free milk2 garlic cloves1 teaspoon kosher salt1/2 teaspoon black pepper2 tablespoons fat free greek yogurt1 1/4 cup (5 oz) shredded Gruyere cheese1 cup (4 oz) grated pecorino romano cheese1/4 cup finely grated Parmigiano-reggiano, divided1 pound uncooked cavatappi1/2 cup panko
1. Pre-heat oven to 375
2. Combine squash, broth, milk and garlic in a medium saucepan. Bring to a boil and let simmer for about 25 minute (done when squash can be pierced with a fork)
3. blend hot squash mixture with salt, pepper and yogurt. (be sure to remove the center piece of the blender lid and cover with a clean towel. Blend until smooth.
4. stir in Gruyere, pecorino Romano, and 2 Tablespoons of parmigiano-reggiano.
5. cook pasta according to package directions ( rec. cooking a few minutes less). Stir cooked pasta into squash mixture.
6. Spread mixture evenly in a oiled 13 x 9 in glass or ceramic baking dish.
7. top with panko and 2 tablespoons parmigiano-reggiano and bake for 25 minutes or until bubbly.
8. Serve immediately.
Serving Size: makes 8 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITER260.
2. Combine squash, broth, milk and garlic in a medium saucepan. Bring to a boil and let simmer for about 25 minute (done when squash can be pierced with a fork)
3. blend hot squash mixture with salt, pepper and yogurt. (be sure to remove the center piece of the blender lid and cover with a clean towel. Blend until smooth.
4. stir in Gruyere, pecorino Romano, and 2 Tablespoons of parmigiano-reggiano.
5. cook pasta according to package directions ( rec. cooking a few minutes less). Stir cooked pasta into squash mixture.
6. Spread mixture evenly in a oiled 13 x 9 in glass or ceramic baking dish.
7. top with panko and 2 tablespoons parmigiano-reggiano and bake for 25 minutes or until bubbly.
8. Serve immediately.
Serving Size: makes 8 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITER260.
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 12.2 g
- Cholesterol: 26.1 mg
- Sodium: 581.8 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.1 g
- Protein: 15.3 g
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