Thursday, October 25, 2012

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

  • 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
  • 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!!
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