Cook the pasta al dente according to directions. Drain and place in a large bowl.

Mince the onion and garlic, slice the squashes, and roughly chop the baby kale.

Preheat oven to 400 degrees. Place 4 ramekins on a large baking sheet.

Heat the olive oil in a skillet over medium low heat. Add in the garlic and onion, and cook until lightly browned. Add in the squashes, and cook for 5 minutes, or just until tender. Add in the baby kale, and sauté just until wilted. Remove the veggies from heat, and pour into the pasta bowl.

Meanwhile, shred the cheeses. In a deep saucepan, melt the butter over medium low heat. Add in the flour and whisk it with the butter. Pour in the milk and slowly add in the shredded cheese, whisking everything together often. Cook until it forms a somewhat thick mixture.

Pour the cheese mixture over the pasta/veggie mixture. Add in salt, pepper and oregano, mixing everything together well.

Spoon the mac & cheese evenly into the ramekins. Top each with 1/2 TBSP panko breadcrumbs.

Bake for 15-20 minutes, or until the cheese begins to brown.