Butternut Squash Mac and Cheese

• 1 lb. butternut squash, peeled and cut into large large pieces
• 1 cup water
• 1 cup low-fat milk
• salt and pepper to taste
• 1 tsp mustard
• 3 cups low-fat shredded cheddar cheese
• 8oz whole wheat or whole grain elbow macaroni, cooked
• 1/4 cup whole wheat bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tsp olive oil

1. Cook macaroni according to package directions and preheat oven to 375 degrees. Add squash and water to blender. Pulse to chop and mix. 

2. In a sauce pan, place squash, water, milk, salt, pepper and mustard. Simmer on medium heat for 20 minutes. Add 2 1/2 cups of shredded cheese and stir until melted. Cook until warm, then let cool. 

3. Using a food processor or blended, add the cooled mixture. Blend on speed 1 and slowly increase to 5 and process until smooth. 

4. Place cooked macaroni in a lightly sprayed 2 1/2 qt baking dish. Pour squash mixture over macaroni. Toss bread crumbs, remaining cheddar cheese, parmesan cheese and oil together. Scatter over top of macaroni mixture. 

5. Bake for 20-25 minutes until bubbly.