6 Delicious Pasta Recipes You’ll Want To Try

Creamy Macaroni And Cheese(2 of 6)

Children are always ready to dig into traditional macaroni and cheese. However, parents may be reluctant to make it due to the amount of calories stored in it.

With this macaroni and cheese recipe, you do not have to deprive your children off their favorite dinner.

This low calorie, yet creamy recipe will hit all the right spots with your children.

Ingredients

• 3 cups of butternut squash (cubed and peeled)
• 1 1/4 cups of chicken broth (fat-free and lower-sodium)
• 1 1/2 cups of milk (fat-free)
• 2 cloves of garlic cloves (peeled)
• 2 tbsp of Greek yogurt (plain and fat-free)
• 1 tsp of kosher salt
• 1/2 tsp of ground black pepper
• 1 1/4 cups of Gruyère cheese (shredded)
• 1 cup of pecorino Romano cheese (grated)
• 1/4 cup of Parmigiano-Reggiano cheese (grated and divided)
• 1 pound of cavatappi (uncooked)
• 1 tsp of olive oil
• 1/2 cup of Japanese breadcrumbs (panko)
• 2 tbsp of parsley (chopped)
• Cooking spray

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Combine milk, broth, squash, and garlic in a saucepan, place over medium-high heat, and bring it to a boil.
3. Decrease the heat to medium, allow it to simmer for 25 minutes, and remove from the stove.
4. Place the squash in your blender, add salt, black pepper, and yogurt into it, and remove the centerpiece of the blender before you blend to allow the steam to escape.
5. Place the blended mixture in a bowl, add in the pecorino Romano, Gruyère, and 2 tbsp of Parmigiano-Reggiano, and stir to combine.
6. Follow the instructions on the package to cook the pasta, but omit the salt and fat.
7. Drain it; add pasta to the blended mixture, and mix to combine.
8. On medium heat, place a skillet containing oil.
9. Add the panko and cook it for about 2 minutes.
10. Remove it from heat and coat it with cooking spray.
11. Bake the dish at 375 degrees Fahrenheit for about 25 minutes.
12. Garnish it with parsley and serve.