Cheesy Butternut Squash Mac and Cheese

Ingredients

• 8 ounces elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 1 cup low-fat milk
• 1 cup low-fat cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 cup whole wheat breadcrumbs
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, then drain and set aside.

2. 2

   In a medium saucepan, combine the cubed butternut squash and milk. Bring to a simmer and cook for 10-12 minutes, until the squash is very soft. Drain the squash, reserving the milk.