Butternut Squash Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 3 cups peeled and cubed butternut squash
- 1 1/2 cups nonfat milk
- 1 1/4 cups nonfat, low-sodium chicken broth
- 2 cloves garlic, peeled
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups shredded Gruyere
- 1 cup grated Romano cheese
- 1 cup finely grated sharp Cheddar
- 1 cup grated part-skim mozzarella
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