One Pan Broccoli-Bacon Mac 'N' Cheese

2 center-cut bacon slices, chopped
3 cloves garlic, minced
2 cups unsalted chicken stock
1 cup 1%  low-fat milk
1 (10 ounce) package frozen butternut squash puree, thawed * (See note)
10 ounces uncooked large elbow macaroni (Use gluten free pasta to make this gluten free)
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

1. Heat a large skillet over medium-high heat.  Add bacon, and cook 4 minutes or until crisp, stirring occasionally.  Remove bacon from pan.
2. Remove all but 2 teaspoons bacon drippings from pan.  Add garlic  to drippings in pan and saute 30 seconds.
3. Add stock, milk, and squash to pan.  Bring to a boil, stirring occasionally.
4. Add pasta and 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.
5. Stir in salt, pepper, and 4 ounces cheese.  Sprinkle remaining cheese and bacon on top.  Cover and let stand 1 minute.

*  If you can't find frozen butternut squash puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin.