Creamy, Light Macaroni and Cheese

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups butternut squash cubed peeled ( 1 [1-pound] squash)
• 1 pound pasta uncooked
• 1.5 cups skim milk fat-free
• 2 tablespoons parsley fresh chopped
• 2  garlic clove peeled
• 2 tablespoons greek yogurt plain fat-free
• 5 ounces gruyere cheese shredded
• 1 teaspoon kosher salt 
• 1.3 cups beef broth fat-free
• 1 teaspoon olive oil 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 1 ounce parmesan fresh divided finely grated
• 4 ounces pecorino cheese grated

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 37
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.
3. Remove from heat.
4. Place the hot squash mixture in a blender.
5. Add salt, pepper, and Greek yogurt.
6. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
8. Place blended squash mixture in a bowl; stir in Gruyre, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
9. Cook pasta according to package directions, omitting salt and fat; drain well.
10. Add pasta to squash mixture, and stir until combined.
11. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
12. Heat oil in a medium skillet over medium heat.
13. Add panko, and cook for 2 minutes or until golden brown.
14. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.
15. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
16. Bake at 375 for 25 minutes or until bubbly.
17. Sprinkle with parsley, and serve immediately.