Pass the Mac n' Cheese

So I have been jonesing to try this "healthy" recipe for homemade mac and cheese for a couple of months now. In all honesty, I was a bit pessimistic about how it would turn out. After all, isn't a big chunk of lard-like butter what makes homemade mac and cheese so great? But the recipe has had me majorly intrigued, so I spent the last three weeks collecting ingredients (yes, I actually sprang for aged Gruyere and Pecorino Romano. I probably could have replaced it with a bag of Italian Mixed Cheese from Kraft, but where's the fun in that?) and finally took the plunge on Monday night. And I have to say... it was DeLiSh! Definitely a winner. Though next time, I probably won't spend $15 on cheese... 

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• "Light" Mac and Cheese from Cooking Light
• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked macaroni noodles
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (I actually skipped on this, primarily because I'm not sure where my new Harris Teeter keeps it... anyone who does know, please feel free to share..)
• 2 tablespoons chopped fresh parsley

We also cooked some chicken in a skillet with some Mrs. Dash and tossed that in. And I wanted to throw in some diced tomato too, but we were fresh out... 

• 1. Preheat oven to 375°.
• 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. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. 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 Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.