1 package whole wheat macaroni or cavatappi, cooked
1 1/2 cups cubed butternut squash, boiled and pureed
1 cup low-fat organic milk
1 tablespoon organic butter or butter alternative
3 tablespoons nonfat Greek yogurt
1 cup part-skim sharp cheddar, grated
1/2 cup gruyère cheese, grated
Sea salt and freshly ground black pepper

1 package whole wheat macaroni or cavatappi, cooked 1 1/2 cups cubed butternut squash, boiled and pureed 1 cup low-fat organic milk 1 tablespoon organic butter or butter alternative 3 tablespoons nonfat Greek yogurt 1 cup part-skim sharp cheddar, grated 1/2 cup gruyère cheese, grated

Preheat the oven to 400°F. Put the 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 the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavor is achieved.
When the flavor is spot-on, stir in 1/4 of the macaroni at a time.
When all the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish.
Bake for 20 minutes. Remove the casserole from the oven, and allow it to cool for at least 10 minutes. Serve hot!