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Creamy, Light Macaroni And Cheese Recipe

Creamy, Light Macaroni and Cheese Recipe
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Cooking Time : 2 minutes
Serving : 8
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Prepare the ingredients before making Creamy, Light Macaroni and Cheese in your home. Then, follow these steps below to serve Creamy, Light Macaroni and Cheese for your family or friends.

Ingredients: Creamy, Light Macaroni and Cheese

  • 3 cup cubed peeled butternut squash ( about 1 [ 1 pound] squash)
  • 1 1/4 cup fat-free, lower-sodium chicken broth
  • 1 1/2 cup fat-free milk
  • 2 clove garlic
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fat-free Greek yogurt
  • 1 1/4 cup shredded Gruyere cheese
  • 1 cup grated pecorino Romano cheese
  • 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 lb cavatappi
  • 1 Cooking spray
  • 1 tsp olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tbsp chopped fresh parsley

How to Make Creamy, Light Macaroni and Cheese

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Creamy, Light Macaroni and Cheese in your home by yourself.

    Step 1
  • Preheat oven to 375°.
  • Step 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.
  • Step 3
  • 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 Gruyere, pecorino Romano, and 2 tablespoons of Parmigiano-Reggiano. Stir until combined.
  • Step 4
  • Cook pasta according package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13x9-inch glass or ceramic baking dish coated with cooking spray.
  • Step 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. Lightly coat topping with cooking spray.
  • Step 6
  • Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.
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