Creamy Light Macaroni And Cheese

• 3cups cubed peeled butternut squash (about 1lb)
• 1 1/4 cups low sodium chicken broth
• 1 1/2 cups fat free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2Tablespoons fat free greek yogurt
• 1 1/4 cups (5oz) shredded Gruyere cheese
• 1 cup (4oz) grated pecorino Romano cheese
• 1/4 cup (1oz) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• cooking spray
• 1 teaspoon olive oil
• 1/2 cup bread crumbs

1. 1. Preheat oven to 375
2. 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 min.
3. Remove from heat.
4. 3. Place hot squash mixture in a blender. add salt, pepper and yogurt. Remove the center piece of blender lid ( to allow steam to escape) Place a clean towel over open blender lid. Blend until smooth. Place blended squash mixture in a bowl. Stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano Reggiano. Stir until combined.
5. 4. Cook pasta according to package direction, omitting salt and fat.
6. Add pasta to squash mixture and stir until combined. Spread in a 13x9 baking dish coated with cooking spray.
7. Top with bread crumbs and remaining cheese.
8. 6. Bake at 375 for 25 min. or until bubbly.

butternut squash, chicken broth, milk, garlic, kosher salt, freshly ground black pepper, greek yogurt, gruyere cheese, romano cheese, cheese, cavatappi, cooking spray, olive oil, bread crumbs

Taken from www.epicurious.com/recipes/member/views/creamy-light-macaroni-and-cheese-50167657 (may not work)