Four-Cheese Butternut Squash Macaroni & Cheese Recipe

Ingredients

• Nonstick cooking spray
• 1 pound butternut squash, halved and seeded
• 8 ounces dried whole grain elbow macaroni (about 2 cups)
• 4 teaspoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 cup fat-free milk
• 2 tablespoons semisoft cheese with garlic and fine herbs
• 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
• 3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
• 2 ounces Muenster cheese, very thinly sliced