1 (14.5 oz. pkg.) Ronzoni Smart Taste rotini pasta
1/2 c. non-fat dry milk powder
3 c. 1% milk
3 tbsp. butter
1/4 c. flour
1 (12 oz. pkg.) frozen butternut squash puree
1 (8 oz. pkg.) shredded sharp cheddar cheese
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
3/4 c. crushed whole wheat Ritz crackers (about 18-20)
1/4 tsp. dried thyme

Preheat oven to 350°F. Coat shallow 2-qt baking dish with cooking spray. Cook pasta as directed. Drain well, reserve.

In small bowl, whisk dry milk powder into 1% milk until smooth. In large pot, melt 2 tablespoons butter over medium-high heat. Whisk in flour. Cook, whisking constantly until starting to brown. Whisk in milk mix until blended.

Cook, stirring until thickened. Stir in squash until smooth and blended. Stir in cheese until melted and smooth. Add salt and pepper. 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 mix.

Bake until bubbly and golden brown, about 15 minutes.

Submitted by: Sherry Monfils