Sneaky Mac 'N Cheese

• 14 1/2 ounces ronzoni smart taste rontini pasta
• 1/2 cup nonfat dry milk powder
• 3 cups 1% low-fat milk
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 12 ounces frozen butternut squash puree
• 8 ounces shredded sharp cheddar cheese (2 cups)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup crushed whole wheat Ritz cracker (18-20 crackers)
• 1/4 teaspoon dried thyme
• fresh thyme sprig (optional)

1. Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
2. Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat.
3. Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.

ronzoni, nonfat dry milk powder, milk, butter, flour, puree, cheddar cheese, worcestershire sauce, salt, pepper, whole wheat ritz cracker, thyme, thyme

Taken from www.food.com/recipe/sneaky-mac-n-cheese-407294 (may not work)