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!