Butternut Squash Mac & Cheese

Preheat oven to 375ºF.

Bring butternut squash, chicken broth, milk, and garlic to a boil in a large pot and reduce to a simmer. Simmer until squash is fork tender, about 25 minutes. Remove from heat.

Place mixture in a blender with salt, pepper, and Greek yogurt. When using a blender with hot foods, be sure to remove the center of the lid and place a kitchen towel over the hole to allow steam to escape. Blend until smooth. Dump mixture into a large bowl with the cheeses (reserve half of the Parmesan cheese for topping) to combine.

In the meantime, prepare the pasta according the directions on the box to al dente. I actually prefer my pasta slightly undercooked for mac and cheese so that it can sop up more creamy milk goodness during baking. Toss pasta with blended mixture. Pour into a 9 x 13-inch pan that was coated with nonstick cooking spray.

On the stove top over medium heat, toss panko and olive oil until panko darkens. Sprinkle over the top of the mac and cheese. Sprinkle remaining parmesan over panko. Pop in the oven for 25 minutes or until bubbly and browned on top.

Enjoy!

(Adapted from Cooking Light.)