Creamy, Light Macaroni And Cheese - cooking recipe

Ingredients

3 cups butternut squash, cubed peeled
1 1/4 cups fat-free reduced-sodium chicken broth
1 1/2 cups nonfat milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups gruyere cheese, grated
1 cup pecorino romano cheese, grated
1/4 cup parmigiano-reggiano cheese, grated and divided
1 lb uncooked pasta
cooking spray
1 teaspoon olive oil
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons fresh parsley, chopped

Preparation

Preheat oven to 375\u00b0.
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 Gruyere, 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\u00b0 for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.