As promised here is the recipe for the "healthier mac and cheese" sorry I dont have a photo:(

3 cups peeled butternut squash
1-1/4 cups fate free low sodium chicken broth
1-1/2 c fat free milk
2 garlic cloves
1 tsp kosher salt
1/2 tsp pepper
2 tbls fat free greek yogurt
1-1/4 c shredded Gruyere cheese
1 c pecorino romano cheese
1 c grated parmigiano-reggiana cheese- divided
1 lb uncooked cavatappi (other pasta fine too)
cooking spray
1 tsp olive oil
1/2 cup panko (japanese breadcrumbs)
2 tbls chopped fresh parsley

preperation

preheat oven to 375
combine squash, broth, milk and garlic in saucepan; bring to boil over medium-high heat. reduceheat to medium, and simmer until squash is tender when pierced with fork, about 25 mins. remove from heat.

place hot squash mixture into blender. add salt and pepper, and greek yogurt.  Remove center prece of blender lid.  Place clean towel over blender opening (to avoid splatter) blend until smooth.  Placeblender squash mixture into bowl; stir in gruyere,pecorino romano, and 2 tblsparmigiano-reggiano.  Stir until combined

cook pasta  according to package directions,omitting salt and fat; drain well.  Add pasta to squash mixture, and stir until combined.  Spread mixture evenly into a 13/9 inch baking dish coated with cooking spray.

Heat oil in medium skillet over medium heat.  Add panko, and cook for 2 mins or until golden brown.  Remove from heat; stir in remaining 2 tbls parm-regg cheese.  Sprinkle evenly over hot pasta mixture.  Lightly coat topping with cooking spray.

Bake at 375 for 25 mins or until bubbly.  Sprinkle with parsley and serve immediatly

calories 390    fat10.9 (we'll call it 11)  carbs 53.9    fiber  3.2    choles  31   protein  19.1