Harvest Veggie Mac and Cheese

Ingredients

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

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.