One-Pan Broccoli Mac and Cheese

2 slices bacon, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1 cup 1% low-fat milk
1 (10-oz.) package frozen butternut squash puree, thawed
10 oz. uncooked elbow macaroni
3 cups chopped broccoli florets
Salt and freshly ground black pepper to taste
5 oz. sharp cheddar cheese, (about 1 1/2 cups) shredded and divided

Heat a large skillet and cook bacon about 4 minutes until crisp. Place on paper towels to drain and remove all but 2 tsp. bacon drippings from pan. Add garlic and sauté 30 seconds.

Add broth, milk and squash to pan; bring to a boil, stirring occasionally.

Add pasta, cover, reduce heat and simmer 5 minutes, stirring occasionally. Stir in broccoli, cover and cook 3 minutes or until pasta is done and sauce is thickened.

Stir in salt and pepper to taste and 4 ounces of cheese. Sprinkle bacon and remaining cheese on top. Cover and let stand one minute.

Serves 6 (each serving about 1 1/3 cups)
WW Points per serving: 9