Lighter Mac & Cheese

Serves 8

3 cups cubed peeled butternut squash (about a 1 lb. squash)

1 1/4 cups fat-free, lower-sodium chicken broth

1 1/2 cups skim milk

2 garlic cloves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fat-free Greek yogurt

5 ounces shredded Gruyère cheese

4 ounces grated pecorino Romano cheese

1 ounce finely grated fresh Parmigiano-Reggiano cheese

1 pound uncooked cavatappi

Cooking spray

1 teaspoon olive oil*

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley

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 and add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape) and place a towel over the opening. Blend until smooth.

Preheat oven to 375°. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 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. Combine oil and breadcrumbs and sprinkle evenly over the pasta. Lightly coat topping with cooking spray. Bake for 25 minutes or until bubbly. Sprinkle with parsley.

*Next time I make this I’m going to try half olive oil, half truffle oil.