Butternut Squash Mac & Cheese: A Healthy Twist On a Classic Dish

Ingredients

• 1 lb butternut squash ((about ½ squash), peeled, seeded and cut into 2-inch (5 cm) pieces)
• 1 clove garlic (halved)
• 1½ cups 2% milk
• 1 cup sodium-reduced vegetable or chicken broth
• 1 tsp salt
• 1 tsp dry mustard
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• 1 cup ricotta cheese
• 1¾ cups extra-old Cheddar cheese (shredded)
• 1 pkg whole wheat elbow macaroni
• ½ cup whole wheat panko or dry bread crumbs
• 1 tbsp canola oil or melted butter