Sneaky Mac 'N Cheese - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
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.
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.