Creamy mac and cheese

Are you seeing a theme? Comfort food perhaps?  Well, this blog post will offer more along the same lines - this one pulled from the pages of October's Cooking Light magazine.

This Mac and Cheese variant uses the starchy sweetness of butternut squash to develop its creaminess without all the added fat of a bechamel.  If you're looking for a super rich, homestyle mac and cheese, dripping with cheddar, parm and pecorino, well, look elsewhere.  But if you're willing to give a relatively healthy, tasty substitute a whirl, even if it doesn't have the same traditional elements, you're in for a treat.

3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups chicken broth
1 1/2 cups milk (whatever kind you have on hand)
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons 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 cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preheat oven to 375°. 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.

A nice bright pile of squash, before its trip into the pot

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 the lid on the blender. Place a clean towel over the 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.

Cook pasta according to package directions, 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.

 The pasta and sauce, ready for its topping

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.

Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.