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Receta Lightened up mac n' cheese
by Kristy Brazelton

Lightened up mac n' cheese

This recipe is from the Sept. 2011 Cooking Light magazine and is the best light recipe I have ever tasted. I use rice flour macaroni in an effort to cut down on glutens. My kids and husband, both of whom refuse to eat squash go for seconds of this. It makes a lot so be prepared for left overs.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 3 cups cubed peeled butternut squash
  • 1 1/4 cups fat free, lower sodium chicken broth
  • 1 1/2 cups fat free milk
  • 2 cloves garlic, minced
  • 1 tap kosher salt
  • 2 Tbsp fat free Greek yogurt or sour cream
  • 1 1/4 cups (5 oz) shredded Gruyere cheese
  • 1/4 cup (4 oz) grated pecorino Romans
  • 1 pound cavatappi or medium macaroni
  • cooking spray
  • 1 tap olive oil
  • 1/2 cup panko
  • 2 Tbsp chopped fresh parsley

Direcciones

  1. Pre-heat oven to 350°
  2. combine squash, broth, milk & garlic in large sauce pan. Bring to a boil over medium high heat. Reduce heat to medium and simmer until squash is tender, about 25 minutes. Remove from heat.
  3. Place squash mixture into blender and puree until smooth. Add salt, pepper & yogurt and blend until smooth.
  4. Place squash into large cooking bowl & stir in cheese.
  5. Cook pasta to al dents. * If using rice flour pasta cook pasta under al dents to avoid mushy pasta *
  6. Drain pasta & add to squash mixture.
  7. Pour pasta & squash mix into a sprayed 9 x 13 baking dish.
  8. Heat oil in skillet over medium heat. Add panko & cook for 2 minutes. Remove from heat & stir in parsley. Spread over top of pasta.
  9. Bake at 375° for 25 minutes or until bubbly.