CREAMY, LIGHT MACARONI AND CHEESE

Creamy, Light Macaroni and Cheese image

Number Of Ingredients 13

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3 cup cubed peeled butternut squash about 1 lb
1.5 cup 1% low fat milk
1.25 cup chicken stock
2 cloves peeled garlic
2 tablespoons plain fat free greek yogurt
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Gruyere cheese shredded (4 oz)
1/4 cup parmigiano-reggiano cheese grated (1 oz)
1 pound uncooked cavatappi pasta
1 teaspoon olive oil
1/2 cup whole wheat panko crumbs
2 tablespoons chopped fresh flat leaf parsley

Steps:

Preheat oven to 375°.
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 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.
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.
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.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.