Butternut Squash Mac and Cheese

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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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

  1. Preheat the oven to 375 degrees F. 
  2. Bring a large pot of water to a boil and cook the macaroni; drain well. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Bake until bubbly, about 20 minutes.

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