Baked Macaroni and Cheese Balls

INGREDIENTS

1/2 lb

elbow macaroni

1 cup

pureed butternut squash

3/4 cup

chicken or vegetable broth

3/4 cup

reduced fat milk

1/4 tsp

pepper

1/2 tsp

salt

1 cup

reduced fat cheddar cheese (we used Cabot 1%)

1/4 cup

parmesan cheese

1/2 cup

unbleached all purpose flour + 1 tbsp

eggs, lightly beaten

1 cup

parmesan herb bread crumbs (you can use plain breadcrumbs or even gluten free if desired)

4 tbsp

olive or canola oil