2 boxes whole grain mac and cheese
6 cups cooked and diced butternut squash
1/4 cup plus 2 tbsp fat-free milk
1 tbsp plus 1 tsp whipped butter or light buttery spread

Bring 12 cups water to a boil in a large pot. Stir in macaroni. Stirring occasionally, cook until tender, about 7 minutes.


Meanwhile, place squash in a large, wide, microwave-safe bowl. Add 2 tbsp water, cover, and cook until very soft, about 10 minutes. Drain excess liquid. If needed, re-cover to keep warm.


Drain pasta and return to the pot. Add cheese sauce mix, milk, and butter. Mix well.


Add cooked squash to the pot and stir thoroughly. Enjoy!