No one will guess there's a boost of extra nutrition from butternut squash and nonfat dry milk in this super-creamy crowd-pleaser. I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.
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.