1 pound elbow macaroni
3 cups peeled and cubed butternut squash
1 1/2 cups nonfat milk
1 1/4 cups nonfat, low-sodium chicken broth
2 cloves garlic, peeled
2 tablespoons plain nonfat Greek yogurt
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups shredded Gruyere
1 cup grated Romano cheese
1 cup finely grated sharp Cheddar
1 cup grated part-skim mozzarella
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