Creamy, Light Macaroni And Cheese Recipe

Name: Creamy, Light Macaroni And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 Gruyere, 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 375u00b0 for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

2245

kcal

Calories

171

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Creamy, Light Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy, Light Macaroni And Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions