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Creamy Light Macaroni andCheese Recipe

   
 

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     Creamy Light Macaroni andCheese

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hr. 25 min.

Ingredients
3 cups cubed peeled butternut squash
1 1/4 cups fat-free, lower sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups shredded gruyere cheese
1 cup grated pecorino romano cheese
 
1/4 cup finely grated fresh parmigiano-regianno cheese, divided
1 pound uncooked cavatappi pasta
cooking spray
1 teaspoon olive oil
1/2 cup panko bread crumbs
2 tablespoons chopped fresh parsley

Instructions
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 when 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 the 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 gruyere, percorino romano, and 2 tablespoons parmigiano- reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain wel. 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. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; sir in remaining 2 tablespoons parmigiano reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coate topping with cooking spray. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.


Originally Submitted
9/2/2011





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