A new twist on a classic

Is there anyone who doesn't love mac and cheese? It brings back memories of childhood, with that lovely little blue box sitting next to the stove. I've grown up and no longer enjoy the boxed classic, but this recipe caught my eye. It's a lot healthier with butternut squash providing a wonderful base, and it's incredibly tasty, too! We absolutely loved this recipe, and aside from the blender explosion this recipe went off without a hitch!Butternut Squash Mac & Cheese
from Prevention RD

Ingredients:
3 1/2 cups cubed peeled butternut squash (I used a frozen diced version)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, chopped
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp fat-free Greek yogurt
1 1/4 cups (5 oz) Gruyere cheese, shredded
1 cup (4 oz) pecorino Romano cheese, grated
1/4 cup (1 oz) Parmigiano-Reggiano cheese, grated
1 lb uncooked whole wheat pasta

Directions:

Combine squash, broth, garlic, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Cook pasta according to package directions, omitting salt and fat; drain well.

Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth.

Place blended squash mixture in a bowl; stir in Gruyere, parmesan, and Parmesan cheese. Add pasta to the squash-cheese mixture, stir to combine and serve immediately.Notes: I didn't have the listed cheeses, so I just used cheddar, a little cream cheese and parmesan instead. It still tasted awesome, and was creamy and gooey.