H3 Recipe: Butternut Squash Macaroni and Cheese

INGREDIENTS:

3 cups Butternut squash, peeled and cubed (about 1)              

1 1/4 cups Chicken stock

1 1/2 cups Skim milk

2 tablespoons Garlic, minced

2 teaspoons Salt

1 teaspoon Black pepper, ground

2 tablespoons Fat free cream cheese

1 1/4 cup Gruyere cheese, shredded

1.5 cup Sharp Cheddar, 2% reduced fat, shredded

1/4 cup Parmesan, shredded

1 tablespoon Parmesan, shredded

1 pound Whole wheat macaroni, uncooked

1 teaspoon Olive oil

1/2 cup Panko breadcrumbs

4 1/2 cups Broccoli florets cut small

PREPARATION:

• Preheat oven to 375° F. 


• 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 fork tender, about 25 minutes. Remove from heat.


• Place the hot squash mixture into a blender. Add salt, pepper and cream cheese. Blend until smooth.  Place blended squash mixture into a bowl and stir in gruyere, parmesan and sharp cheddar cheese. Stir until combined.


• Cook pasta in boiling water for about 7 minutes or until al dente.


• Cook broccoli in boiling water until it turns bright green, about 2-3 minutes. 


• Add cooked pasta and cooked broccoli to the squash mixture. Stir until combined.


• Spread evenly in a 13x9 inch greased baking dish.


• Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown.  Remove from heat, stir in remaining 2 tablespoons of parmesan cheese. Sprinkle evenly over the hot pasta mixture.


• Bake at 375° F for 25 minutes or until bubbly.  Serve immediately.

 Yield: 26 serving

Nutritional info:

Calories: 130

Fat: 4 grams