1/2 cup pumpkin, peeled, seeded, cut into half inch cubes
1 cup Vegetable broth, low sodium
1 1/2 cups Skim milk
1/8 tsp. Ground nutmeg
1/8 tsp. Cayenne pepper
1 pkg. Elbow macaroni, whole wheat or regular
1 cup Cheddar cheese, shredded
4 tbsp. Parmesan cheese, grated
1 tsp. Olive oil
Olive oil cooking spray
Preheat oven to 375 degrees F. Bring large pot of water to boil. Combine pumpkin, stock and milk in medium saucepan; bring to boil. Reduce heat to medium; simmer until squash is tender when pierced with fork, about 10 min.
Remove from heat.
Add noodles to boiling water; cook according to package instructions. Mash contents of saucepan; stir in nutmeg, cayenne, and season with black pepper. Stir to combine.
Drain pasta, and transfer to large bowl; stir in squash mixture, cheddar, and 2 tbsp. parmesan.
Coat a 9×9 inch casserole with cooking spray and pour in noodle mixture.
In small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.
Cover with foil, and bake for 20 min. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 min. more.