"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy, Light Mac & Cheese Recipe

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This recipe for Creamy, Light Mac & Cheese, by , is from Family Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Larry & Beth Murphy


3 cubes, peeled butternut Squash
1 cup fat free sodium chicken broth
1 fat free milk
1 tsp. salt
tsp. ground black pepper
2 T. fat free greek yogurt
1 1 c gruyere cheese
1 cup grated romano cheese
cup grated fresh parmigiana- reggiano cheese, divided
1 lb. uncooked pasta
1 tsp EVOO
cup panko breadcrumbs
2 T. chopped fresh parsley

Preheat oven to 375 . Combine squash , broth , mile and garlic in a medium saucepan. Bring to a boil over medium- high heat. Reduce heat and simmer until squash is tender and pierced. 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 the blender lid ( to allow steam to escape.) Place a clean towel over opening in blender lid to avoid splatters, Blend until smooth. Place blended squash mixture in a bowl; stir in gruyere, romano, and 2 T. of parmigiana - regianno. Stir until combined. Cook pasta and drain well. Add past to squash mixture and stir until combined. Spread mixture evenly into a pan coated with cooking spray. Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes. Remove from heat. Stiring in remaining 2 tsp. of parmigiana - reggiano cheese. Sprinkle evenly over hot pasta mixture. Lightly coat topping with cooking oil spray. Bake 375 for 25 minutes. Sprinkle with parsley and serve.




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