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Butternut squash mac and cheese

Wendy
  • 65 minutes
  • Serves 8

INGREDIENTS

1 lb

Butternut squash

3

Garlic cloves

1 1/2 cups

Vegetable broth, fat free

12 oz

Ronzoni smart taste macaroni noodles

1

Salt and pepper

1/2 cup

Panko breadcrumbs

1/2 cup

Greek yogurt, fat free plain

1 cup

Gruyere cheese

1 cup

Milk, fat free

1 cup

Parmigiano-reggiano cheese, fresh