Butternut Squash Mac & Cheese

My friend tipped me off to this recipe last week. It's healthy, but still delicious and will meet your cravings for mac & cheese! This makes enough for a 13x9 pan, so this is perfect for freezing the leftovers! Ingredients:

1 lb. dry whole wheat macaroni (I had whole wheat penne on hand)

1 tsp. olive oil

1 medium onion, chopped

2 medium red bell peppers, chopped

3 cups cubed butternut squash

1¾ cups low-sodium organic chicken broth

1 cup low-fat (1%) milk

2 Tbsp. low-fat (1%) plain Greek yogurt

1 cup shredded Gruyere (or Swiss) cheese

1 cup shredded sharp cheddar cheese

Sea salt and ground black pepper (to taste; optional)

Nonstick cooking spray

Finely chopped fresh parsley (for garnish; optional)

Directions:

1. Preheat oven to 375° F.

2. Cook macaroni according to package directions. Drain and set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.

9. Garnish with parsley if desired.