Ellie found this on http://imu.uiowa.edu/news/2011/10/04/getting-a-little-cheesy-college-cuisine/

Courtesy of the Food Network

 

Ingredients

• 1 package whole-wheat macaroni, cooked

• 1 1/2 cups butternut squash, cut into small cubes, boiled and pureed (many grocery stores sell butternut squash already cubed, it is a bit more expensive than cutting up yourself)

• 1 cup low-fat milk

• 1 tablespoons butter or butter alternative

• 3 tablespoons non-fat Greek yogurt

• 1 cup grated or shredded part-skim Cheddar (preferably sharp)

• 1/2 cup grated or shredded part-skim jack cheese

• Sea salt and freshly ground black pepper

• Small amount shredded Parmesan, for garnish

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Directions

Preheat the oven to 400 degrees F.

Put butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt and continue to stir until incorporated. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste, and continue to add seasoning until desired flavor is achieved.

When the flavor is spot-on, stir in 1/4 of the macaroni at a time, until all of the pasta is used. When all of the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish. Sprinkle Parmesan on top and bake for 20 minutes. Remove the casserole from the oven and allow it to cool for at least 10 minutes. Serve hot!