Sunday, November 6, 2011

Sneaky Sneaky

I found this recipe about a month or two ago in Cooking Light.  Murray and I loved it.  Sara Wells liked it.  Ella and Miller, not so much.  But one out of three Lee kids is pretty good for sneaking in veggies, especially when it is the Lee Child that does not eat!

Creamy, Light Macaroni and Cheese

3 cups cubed peeled butternut squash (only use 3 cups!  the first time I made this I just winged it and too much butternut squash makes the dish dry)
1 1/4 cups chicken broth
1 1/2 cups milk
2 garlic cloves
salt and pepper
2 tablespoons Greek yogurt (I used plain yogurt)
1 1/4 cups (5 ounces) shredded Gruyere cheese
1 cup grated pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano
1 lb cavatappi pasta
1 teaspoon olive oil
1/2 cup panko breadcrumbs
2 tablespoons chopped fresh parsley

Preheat oven to 375.

Combine squash, broth, milk and garlic in medium saucepan; bring to a boil.  Reduce heat and simmer until squash is tender (about 15 to 20 minutes).  Remove from heat.

Put the squash mixture in blender or food processor.  Add salt and pepper and Greek yogurt (if using blender, you may want to remove the center piece of blender to allow steam to escape).  If you use a blender place a towel over the open hole so it does not splatter everywhere.  Blend until smooth.

Place mixture in bowl; stir in Gruyere, Romano and  2 tablespoons Parmigiano-Reggiano.
Stir until well combined.

Cook pasta and drain.

Add squash mixture and combine.
Spread mixture in a greased 9x13 dish

Heat oil in medium saucepan.  Add panko and cook until golden brown.  Remove from heat and stir in remaining parmesan.  Sprinkle evenly over top of hot mixture.  (From experience, it is best to cook right away.  I tried to make ahead of time and cook later and it was a little dry.  If you cook right away it is creamy and delicious!)
Enjoy this good twist on macaroni and cheese and sneak some good veggies in your kiddos :)

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