Creamy Butternut Squash Mac and Cheese

Ingredients

• 1 pound of whole wheat elbow pasta
• Olive oil spray
• 1 pound of cubed butternut squash (frozen works equally well)
• 1 ½ cups low sodium vegetable or chicken broth, divided
• ½ tsp onio n powder
• ½ tsp garlic powder
• ¼ cup panko breadcrumbs
• 2 tbsp grated parmesan cheese
• 1 tbsp butter
• 1 medium shallot, minced
• ¼ cup all-purpose flour
• 2 cups skim milk
• ¼ tsp cayenne pepper (optional)
• ½ cup shredded gruyere cheese or another cheese of your choice (I would advise against mozzarella, as it becomes too stringy)
• ½ cup shredded cheddar cheese (or use 1 cup if omitting the gruyere cheese)
• Salt and pepper, to taste