Mac and Cheese.... This ain't Kraft!

Mac and Cheese With Butternut Squash  A creamy, light concoction that goes easy on the stomach

Ingredients:
-3 cups cubed peeled butternut squash (about a pound)
-1 1/4 cups fat-free, reduced-sodium chicken broth
-1 1/2 cups skim milk
-3 garlic cloves
-1 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons fat-free Greek yogurt
-1 1/4 cups Fontina cheese, shredded
-1 1/4 cups grated Parmesan Reggiano cheese, divided
-1 pound uncooked macaroni pasta
-cooking spray
-1 teaspoon olive oil
-1/2 cup panko
-2 tablespoons copped parsley

Directions:
-Preheat oven to 375.

-Combine the squash, milk, broth and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce to medium and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

-Place squash mixture in a blender.  Add salt, pepper and yogurt. Remove the center of the blender lid to allow steam to escape, then secure the lid. Place a clean towel over the top and blend until smooth. Place mixture into a bowl. Add all the cheese (all but 2 tablespoons of the Parmesan-Reggiano) and stir until combined.

-Cook pasta according to package directions and drain. Add the pasta to the squash mixture and pour into a 13 x 9 glass baking dish coated with cooking spray.

-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 the remaining Parmesan-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.

-Bake at 375 for 25 minutes or until bubbly. Sprinkle with parsley and serve. Yields 8 servings.

Cheers! Try a vino verde.

Nutrition info: 390 calories per serving.

Source: Cooking Light.

Notes: The original recipe calls for Gruyere instead of Fontina, but either works. Fontina is a bit less pungent and more mild. Also, any kind of pasta will do, including cavatappi.