Creamy, light Macaroni and Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Creamy, light Macaroni and Cheese calories by ingredient


adapted from cooking light Sep11 adapted from cooking light Sep11
Number of Servings: 8


    3 cups cubed butternut squash
    1 1/4 c fat free, lower sodium chicken broth
    1 1/2 c fat-free milk
    2 garlic cloves
    1 teaspoon kosher salt
    1/2 teaspoon black pepper
    2 tablespoons fat free greek yogurt
    1 1/4 cup (5 oz) shredded Gruyere cheese
    1 cup (4 oz) grated pecorino romano cheese
    1/4 cup finely grated Parmigiano-reggiano, divided
    1 pound uncooked cavatappi
    1/2 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.