Defrost squash. Combine squash, broth, milk, garlic, salt, pepper and greek yogurt and mix with immersion blender. Stir in cheeses.
Combine pasta and cheese mixture and spread into 9x13 pan. Heat oil in small skillet, add panko and cook for 2 min or until medium brown. Remove from heat, stir in 2 tbsp parmigano.
Sprinkle breadcrumbs over pasta. Lightly coat with cooking spray. Bake at 375 for 25 minutes. Sprinkle with parsley.
Originally Submitted
9/4/2011
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