Creamy, Light Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We set out to make a serious dent in the calorie and fat content of good old macaroni and cheese, while preserving the creamy comfort-food texture. Ingredients:
3 cups cubed peeled butternut squash (about 1 squash) |
1 1/4 cups fat-free, lower-sodium chicken broth |
1 1/2 cups fat-free milk |
2 garlic cloves, peeled |
2 tablespoons plain fat-free greek yogurt |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 1/4 cups (5 ounces) shredded gruyère cheese |
1 cup (4 ounces) grated pecorino romano cheese |
1/4 cup (1 ounce) finely grated fresh parmigiano-reggiano cheese, divided |
1 pound uncooked cavatappi |
cooking spray |
1 teaspoon olive oil |
1/2 cup panko (japanese breadcrumbs) |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 375°.
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 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 splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons 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 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
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