Rating: 4 stars
133 Ratings
  • 1 star values: 5
  • 2 star values: 11
  • 3 star values: 9
  • 4 star values: 30
  • 5 star values: 78

We set out to make a serious dent in the calorie and fat content of good old macaroni and cheese, while preserving the creamy comfort-food texture.

Sidney Fry, MS, RD
Recipe by Cooking Light November 2017

Gallery

Caitlin Bensel

Recipe Summary

hands-on:
1 hr
total:
1 hr 25 mins
Yield:
Serves 8 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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 Gruyère, 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° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Nutrition Facts

390 calories; fat 10.9g; saturated fat 6.1g; mono fat 2.1g; poly fat 0.4g; protein 19.1g; carbohydrates 53.9g; fiber 3.2g; cholesterol 31mg; iron 2.4mg; sodium 589mg; calcium 403mg.
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