Butternut Mac and Cheese

Preheat the oven to 375°F. Peel the garlic cloves, trim the stem ends, and crush them using the broad side of your knife.
Combine the squash, broth, milk, garlic, salt, and pepper in a large Dutch oven or saucepan. Bring the mixture to a boil over high heat. Watch it carefully so it doesn't boil over and then reduce the heat to maintain a simmer. Cook the squash mixture until the squash is very tender, about 15-17 minutes.
While the squash is cooking, shred the cheeses and toss them together. Remove about 1.5 ounces of the blended cheese (roughly ½ cup) and set this aside.
Once the squash is tender, remove the pot from the heat. Puree the mixture using an immersion blender or by transferring it in batches to a standard blender.
Add all but the reserved cheese to the squash mixture along with the Greek yogurt. Stir the sauce until the cheese are melted and the sauce is smooth. You can also add the cheese and yogurt to the blender and give it another mix to incorporate the cheeses.

You can start the pasta at the same time the butternut squash pasta sauce is cooking to save time. Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, using the package directions as a guide.
Grease a 9" x 13" casserole dish with butter or cooking spray.
Strain the pasta and set it aside. When the butternut cheese sauce is ready, add the drained pasta to the sauce and stir to coat the pasta evenly. Transfer the pasta to the prepared casserole dish.
Melt the butter in a medium microwaveable bowl. Add the panko breadcrumbs and the 1.5 ounces of reserved cheese blend to the melted butter. Mix this together until it is well combined.
Top the pasta with the breadcrumb mixture. Bake the mac and cheese for 25-30 minutes, until it is bubbly and the top is golden brown. Allow the mac and cheese to sit for 5 minutes before serving.