Lightened-Up Mac & Cheese
Adapted from Cooking Light [1]
Ingredients
- 3 cups cubed butternut squash (Tip: If starting with whole squash, microwave for 45 seconds – 1 minute to make easier to slice / peel.)
1 & 1/4 cups chicken broth
1 & 1/2 cups 2% Milk
2 garlic cloves, peeled and chopped
1/4 teaspoon nutmeg
1 pound uncooked cavatappi
2 tablespoons Greek yogurt
Salt & pepper
1 & 1/4 cups shredded gruyère cheese
1 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano Reggiano cheese
Olive oil
Whole-wheat breadcrumbs (Tip: Make them yourself by tearing a piece of cooled whole-wheat toast and whirring in the blender until crumbly.)
Cooking spray
Handful fresh thyme
Directions
- Preheat oven to 375° F.
- Combine squash, broth, milk, garlic, and nutmeg in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally, until squash shows no resistance to a fork, about 25 minutes. Take off heat and season with salt and pepper.
- Meanwhile, cook pasta according to package directions, drain and set aside.
- Place the squash mixture in a blender or food processor with the Greek yogurt. Note: Be sure to remove the center of the blender or processor lid to allow steam to escape. Cover opening with a clean kitchen towel to prevent splatters. Blend until smooth.
- Place blended squash mixture in a mixing bowl. Stir in all cheese but 2 tablespoons of the Parmigiano Reggiano.
- Add pasta to squash and cheese mixture, gently stir to throughly incorporate.
- Heat a splash of olive oil over medium heat in a small skillet and add breadcrumbs. Stir to coat / toast breadcrumbs.
- Spread pasta mixture into a 13x9" baking dish prepared with cooking spray. Top with breadcrumbs and remaining 2 tablespoons of Parmigiano Reggiano.
- Bake for 25 minutes.
- Sprinkle with fresh thyme and enjoy immediately.
Information
- Category
- Pasta/Noodle, Side Dishes
- Cuisine
- North American
- Yield
- 8 Servings
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 390 calories