1 package whole-wheat or gluten free macaroni, cooked
1 1/2 cups butternut squash, cut into small cubes, boiled and pureed
1 cup low-fat organic milk
1 tablespoons organic butter or butter alternative
3 tablespoons non-fat Greek yogurt
1 cup grated or shredded part-skim Cheddar (preferably sharp)
1/2 cup grated or shredded part-skim jack cheese
Sea salt and freshly ground black pepper
Small amount shredded Parmesan, for garnish