Butternut Squash Mac & Cheese

(Serves 8)

Ingredients:

4 heaping cups of peeled & diced butternut squash

2 c. water

2 t. chicken bouillon

1 ½ c. skim milk

¼ c. greek yogurt

¼ c. wheat flour

1 ½ t. dry mustard

1 t. salt

½ t. pepper

1 ½ c. mozzarella cheese, shredded
1 box whole wheat macaroni noodles (13.25 oz)

Directions:
1. Boil squash in water and bouillon until soft (15 min)
2. Boil macaroni noodles in a separate pot of water for about 8 min, then drain.
3. Blend squash and water in blender with milk, yogurt, flour, mustard, salt, & pepper
4. Return to pot and heat until thickened.
5. Stir in cheese and cooked macaroni noodles