Butternut Squash Macaroni and Cheese

This may be my favorite recipe on this site. I know that is a pretty strong statement, but trust me on this! This mac and cheese is DELISH! I should probably add that I am a mac and cheese connoisseur so you can trust me on this. The butternut squash makes the mac and cheese especially creamy and gives it the best golden color. I most definitely will be making this again and again and again!

Recipe Source: Cooking Light

 Ingredients:

• 3 cups cubed and peeled butternut squash
• 1-1/4 cups fat free chicken broth
• 1-1/2 cups fat free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat free greek yogurt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cup shredded Gruyere cheese
• 1 cup grated pecorino romano cheese
• 1/4 cup grated parmiginao-reggiano
• 1 pound uncooked cavatappi pasta
• 1 teaspoon olive oil
• 1/2 cup panko breadcrumbs

Recipe: 

• Preheat oven to 375 degrees.
• Combine squash, chicken broth, milk and garlic in a saucepan.
• Bring this mixture to a boil over medium-high heat.
• Reduce heat to medium and simmer until squash is tender. This will take about 25 minutes.
• Remove from heat.
• Place squash mixture in a blender. 
• Add salt, pepper, and greek yogurt to the mixture.
• Blend until smooth. (Be careful with this! Its hot!!)
• Stir in gruyere cheese, pecorino romano cheese, and 2 tablespoons of the parmigiano reggiano cheese. Stir until combined.
• Cook pasta according to directions.
• Add pasta to squash mixture. Stir until combined.
• Coat a baking dish (13 X 9) with cooking spray.
• Pour in pasta/squash mixture into the dish. 
• In a skillet over medium heat, heat oil. 
• Add panko breadcrumbs to the oil and coo until colden brown. Stir in 2 tablespoons of parmigiano-reggiano cheese.
• Sprinkle breadcrumbs over pasta mixture. 
• Coat top of pasta dish with cooking spray.
• Bake for 25 minutes until bubbly!!