Light and Creamy Mac and Cheese

What's better than delicious mac and cheese? Not much, except if it tastes great AND is a little on the healthier side. I saw this recipe in Cooking Light Magazine and had to try it. I adapted it just a little.

Light and Creamy Macaroni and Cheese

(adapted from Cooking Light Magazine)

2 ½ C. cubed, peeled butternut squash

1 C. chicken stock

1 C. milk

2 cloves garlic

1 tsp. salt

½ tsp. pepper

3 tbsp. plain, nonfat yogurt

8 oz. smoked Gruyere, shredded

1 C. Parmigiano-Reggiano and Ramono cheese blend, grated

¾ pound uncooked Chifferi

¼ - ½ C panko

2 tsp. olive oil

Cook pasta according to the directions on the box. Set aside.

Combine squash, milk, stock and garlic in a saucepan. Bring to boil. Reduce and simmer until squash is tender (about 25 minutes).

Place hot squash mixture in a food processor. Add salt, pepper and yogurt. Blend until smooth. Transfer mixture to a bowl, stir in cheeses. Add pasta. Combine.

Spread mixture into a Demarle mold or tray. Sprinkle with panko, then drizzle olive oil.

Bake at 375 degrees for 25 minutes.

This was a big hit at my house! Enjoy!

Banana Bread Muffins in the Brioche Tray

Banana Bread

1/2 C. Butter, softened

1 C Brown Sugar

2 Eggs

1 1/3 C. Bananas (about 3 smashed)

1 tsp. Milk

1 tsp. Vanilla

2 C. flour

1 tsp. Soda

1/4 tsp. Salt

1 tbsp. Cinnamon

Chocolate Chips (optional)

Cream butter, brown sugar, eggs.

Add bananas, milk and vanilla, mix.

Add dry ingredients.

Cook at 350 degrees for about 20-25 minutes.

The thing that I love about the brioche tray, aside from being very versatile, is that it gives whatever you make a lovely fluted edge.
And of course, clean up is a breeze! No scrubbing a muffin tin or losing half your muffin because it's stuck to a paper liner.