Zesty, Cheesy, Healthy Mac & Cheese

Serves 4

Ingredients

12 ounces whole wheat mini pasta shells
1 cup milk
1 cup shredded parm-reggiano
1 cup reduced fat sharp cheddar cheese shredded
1 cup frozen butternut squash thawed
1 tsp salt
1 tsp dry mustard
½ tsp pepper
½ tsp Worcestershire sauce
½ tsp chili powder
2 tbsp whole wheat bread crumbs
2 tbsp reduced fat Monterey jack cheese- shredded

Boil the pasta shells. Preheat over to 350
In a saucepan combine milk, parmesan, cheddar and butternut squash over medium heat until melted. Turn off heat. Add salt, mustard, pepper, Worcestershire sauce and chili powder.
Drain pasta and combine with cheese sauce.
Place in baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and Monterey jack cheesebake 15-20 minutes until slightly browned.