Butternut Squash Mac and Cheese

INGREDIENTS

1 cup

uncooked macaroni (whole wheat or gluten free)

2 cups

fresh broccoli florets

12 oz

frozen butternut squash puree, thawed (can use microwave)

1/2 cup

fat free cottage cheese

1/3 cup

fat free sour cream

5 oz

reduced fat sharp cheddar (block is best)

nutmeg

1/4 tsp

garlic powder

splash milk, if needed

Optional topping: dash garlic, ½ c panko breadcrumbs, ⅓ c grated Parmesan