Here’s a healthier version of mac n’cheese adapted from Cooking Light. I was surprised how good this was – admittedly, not as good as my full-on fat version, but tasty and my family likes it. So this is a very good weeknight option 🙂
Light Mac n’ Cheese
- 3 cups cubed peeled butternut squash (~1 [1-pound] squash)
- 1 1/4 c fat-free, lower-sodium chicken broth
- 1 1/2 c fat-free milk
- 2 garlic cloves
- 1 t kosher salt
- 1/4 t freshly ground black pepper
- 2 T fat-free Greek yogurt
- 2 c Sargento 4 cheese Italian reduced fat shredded cheese
- 1 pound uncooked cavatappi or cork screw pasta
- 2 T finely grated fresh Parmigiano-Reggiano cheese
- 1 t extra virgin olive oil
- 1/2 cup whole wheat panko breadcrumbs
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, ~25 min. Remove from heat.
Place the hot squash mixture in a food processor. Add salt, pepper, and Greek yogurt. Process until smooth. Place blended squash mixture in a bowl; stir in the Italian cheese mix (not the parmesan). Stir until combined.
Cook pasta according to package directions in salted water. Drain and add to the squash mixture. Stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Combine oil, panko, and parmesan. Sprinkle evenly over the hot pasta mixture.
Bake at 375° for 25 min or until bubbly. Serve immediately. Serves 8.