Login to Save Like

Ingredients

• 3 cups cubed peeled butternut squash (about 1 medium squash)
• 1 1/4 cups lower-sodium chicken broth
• 1 1/2 cups Lactaid whole milk
• 2 garlic cloves
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Tofutti Sour Cream Substitute
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 4 ounces grated pecorino Romano cheese (that's about 1 cup)
• + an additional 1/4 Cup of Romano divided)
• 1 pound uncooked cavatappi
• 1 Tablespoon Olive Oil
• 1/2 Cup Panko
• 2 Tablespoons Chopped Parsley

Description

This Is A Redo Of A Cooking Light Recipe "Creamy, Light Mac & Cheese". Since I'm Dealing With Lactose Intolerant Family Members, I've Made Adjustments To Accomodate Them (fyi - The…

Cook Eat Share