Creamy, Light Macaroni and Cheese

Hands-on time: 1 hr.
Total time: 1 hr., 25 min.
Serves: 8


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 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fat-free Greek yogurt
- 1 1/4 cups (5 oz) shredded Gruyere cheese
- 1 cup (4 oz) grated pecorino Romano cheese
- 1/4 cup (1 oz) finely grated fresh Parmigiano-Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 tsp olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tbsp chopped fresh parsley

Directions:

1. Preheat oven to 375 F.

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 in a blender.  Add salt, pepper, and Greek yogurt.  Remove the center piece of the blender (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 hot blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tbsp 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 tbsp. Parmigiano-Reggiano cheese.  Sprinkle evenly over the hot pasta mixture.  Lightly coat topping with cooking spray.

6. Bake at 375 F for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.


**Thanks to the September 2011 issue of Cooking Light magazine for this fabulous recipe!