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1
Preheat oven to 375 degrees F.
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2
Bring butternut squash, chicken broth, milk, and garlic to a boil in a large pot and reduce to a simmer.
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3
Simmer until squash is fork tender, about 25 minutes.
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4
Remove from heat.
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5
Place mixture in a blender with salt, pepper, and Greek yogurt.
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6
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.
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7
Blend until smooth.
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8
Dump mixture into a large bowl with the cheeses (reserve half of the Parmesan cheese for topping) to combine.
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9
In the meantime, prepare the pasta according the directions on the box to al dente.
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10
I actually prefer my pasta slightly undercooked for mac and cheese so that it can sop up more creamy milk goodness during baking.
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11
Toss pasta with blended mixture.
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12
Pour into a 9 x 13-inch pan that was coated with nonstick cooking spray.
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13
On the stove top over medium heat, toss panko and olive oil until panko darkens.
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14
Sprinkle over the top of the mac and cheese.
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15
Sprinkle remaining parmesan over panko.
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16
Pop in the oven for 25 minutes or until bubbly and browned on top.
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17
Enjoy!
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18
(Adapted from Cooking Light.)
