- 12 oz. Whole Wheat Elbow, Penne or Shell Pasta
- 1 C Milk (I used Almond Milk, any variety will work)
- 1 C Parmesan Cheese, freshly grated...no powder cheese please
- 1 C Reduced-Fat Cheddar Cheese, shredded
- 1 C Frozen Butternut Squash Puree, thawed
- 1 tsp Salt
- 1 tsp Dry Mustard
- 1/2 tsp Pepper
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Chili Powder
- 2 TBSP Whole Wheat Panko Breadcrumbs
- 2 TBSP Reduced-Fat Monterey Jack Cheese, shredded
Prepare the pasta in a large pot according to the directions on the package and preheat the oven to 350 degrees.
In a saucepan, combine milk, Parmesan, cheddar and squash over medium heat until the cheese melts and the mixture becomes smooth.
Turn off heat and add salt, mustard, pepper, Worcestershire and chili powder.
Drain the pasta and return to the pot. Pour the cheese sauce over the cooked pasta and stir to combine. Pour into a shallow glass baking dish (I used an 8x8) sprayed with non-stick spray.
Sprinkle the breadcrumbs and Monterey Jack cheese. Bake uncovered for 15-20 minutes or until the crust is slightly browned.