Recipe courtesy of Good To Know
Show: Good To Know
Butternut Squash Mac and Cheese
Total:
1 hr 30 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1 pound elbow macaroni
  • 3 cups peeled and cubed butternut squash
  • 1 1/2 cups nonfat milk
  • 1 1/4 cups nonfat, low-sodium chicken broth
  • 2 cloves garlic, peeled
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups shredded Gruyere
  • 1 cup grated Romano cheese
  • 1 cup finely grated sharp Cheddar
  • 1 cup grated part-skim mozzarella

Directions

Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil and cook the macaroni; drain well. 

Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes. 

Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth. 

Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella. 

Bake until bubbly, about 20 minutes.

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