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This recipe makes a serious dent in the calorie and fat content of good old mac and cheese while preserving the creamy, comfort-food texture. White truffle oil has an intense, earthy flavor that wakes up mac and cheese, and extra flavor comes from steeping the milk with onion and bay leaf.
Ingredients:
- 3 c. cubed, peeled butternut squash (about 1 lb.)
- 1-1/2 c. nonfat organic milk or unflavored almond milk
- 1 c. organic, low sodium vegetable broth
- 1 bay leaf
- 2 garlic cloves, peeled
- 1-1/2 t. kosher salt or sea salt
- 1/2 t. freshly ground black pepper
- 1/4 t. cayenne pepper (or to taste)
- 1/2 c. Greek Yogurt (lowfat)
- 2/3 c. shredded Gruyére cheese
- 2/3 c. shredded sharp Cheddar cheese
- 1 c. (4 oz.) grated pecorino Romano cheese
- 1/4 c. (1 oz.) finely grated fresh Parmigiano-Reggiano cheese divided
- 1-1/2 t. white truffle oil
- 1 medium lemon, juiced
- 1.5 lb. uncooked quinoa pasta shells
- cooking spray
- 1 t. olive oil
- 1/2 c. gluten free panko breadcrumbs
- 2 T. chopped fresh parsley
Preparation:
- Heat the milk, onion and bay leaf in a saucepan until tiny bubbles form around edges (do not boil).
- Cover and remove from heat. Let stand 15 minutes.
- Strain milk mixture and discard solids.
- In a large pot, add the strained milk, broth, garlic and butternut squash. Bring to a boil over medium-high heat.
- Reduce to medium and simmer until squash is tender and breaks apart easily (about 30 minutes). Then remove from heat.
- Cook pasta in boiling, unsalted water. Undercook by about one minute so pasta is done but still firm. Drain well.
- Add in salt, pepper, and Greek yogurt to the squash mixture. Blend with an immersion blender until squash is completely smooth.
- Add all of the Romano and half of the Parmigiano and continue to blend, adding in lemon juice and truffle oil until thoroughly combined.
- Stir in the grated Gruyére cheese and cheddar cheese, and stir until combined.
- Add in cooked pasta and stir until combined.
- Transfer pasta mixture to casserole pan sprayed with cooking spray.
- Heat oven to 375°.
- Heat 1 t. olive oil in medium skillet over medium heat. Add panko bread crumbs and cook for two minutes or until golden brown. Remove from heat. Stir in remaining 2 T. of Parmiganio-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for 25 minutes or until bubbly.
- Garnish with chopped parsley and serve immediately.
