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Credit: Freedigitalphotos.net By: KEKO64
For many of us, Winter evokes a desire to hunker down and enjoy our fair share of comfort food. Now that we are into the month of March and it’s snowing yet again, some of us may still want to have comfort food classics, but may be ready for a change. Here is a recipe for Mac and Cheese, only this dish is lighter and healthier without skimping on taste.
Creamy, Light Macaroni and Cheese
Ingredients
- 3 cups, cubed and peeled butternut squash (about a 1 pound squash)
- 1 1/4 cups fat free, low sodium chicken broth
- 1 1/2 cups fat free milk
- 2 garlic cloves, peeled
- 2 tablespoons, plain and fat free Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups freshly shredded Gruyere cheese (5 ounces)
- 1 cup, grated pecorino Romano (4 ounces)
- 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided (1 ounce)
- 1 pound, uncooked cavatappi
- cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese bread crumbs)
- 2 tablespoons, chopped fresh parsley
Directions
- Preheat oven to 375 degrees
- 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 until pierced with a fork, about 25 minutes. Remove from heat.
- 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 a mess). Blend until the mixture is smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
- Cook pasta according to package directions, omitting salt and fat. Drain well. Add pasta to squash mixture, and stir until combined. Spread the mixture evenly into a 13×9 inch glass or ceramic baking dish that has been coated with non-stick cooking spray.
- Heat oil in 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 mix. Lightly spray some cooking spray over the top.
- Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with the fresh parsley, serve, and enjoy!