Ingredients

• 1 lb macaroni, cooked and drained
• 1 cup chicken broth
• 1 cup milk
• 1 garlic clove, minced
• 3 tbsp plain Greek yogurt
• 1 cup shredded Gruyère OR sharp cheddar cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp smoked paprika
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F. Generously grease a muffin tin. Set aside.
In a large saucepan, combine butternut squash, vegetable broth, milk and garlic over medium-low heat. Bring the mixture to a simmer and cook until the squash is fork tender. Keep a close eye on it because you don’t want the milk to scald.
Transfer the squash and broth mixture into a food processor. Carefully pulse the mixture until it is smooth. **Caution: Blending hot liquid can be dangerous. Be sure to allow the steam to escape to avoid an accident.
Add Greek yogurt, cheese, smoked paprika, salt and pepper. Blend the mixture until it is completely smooth. Pour the cheese sauce over cooked macaroni and stir until it is evenly coated.
Fill each muffin cup with mac and cheese mixture. Bake until the mac and cheese is set and has become crispy on top, between 20 and 30 minutes.
Serve immediately or store in the refrigerator for up to 4 days or in the freezer for 3 months.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.