10 ounces elbow macaroni
2 teaspoons olive oil
9 ounce yellow summer squash, halved lengthwise and thinly sliced
4 scallions, thinly sliced
1 bottled roasted red pepper, diced
3 cloves garlic, minced
3 tablespoons flour
2 1/2 cups low-fat (1%) milk
3/4 teaspoon salt
1 cup grated sharp Cheddar cheese (4 ounces)
1/4 cup grated Parmesan cheese

Preparation Instructions:

1. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain and transfer to a large bowl. Preheat the oven to 400 degrees.

2. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the squash, scallions, roasted pepper, and garlic to the pan and saute for 5 minutes or until the squash is crisp-tender. Add the flour and stir until well combined. Gradually add the milk, stirring until combined. Stir in the salt and cook, stirring, for 5 minutes or until the sauce is lightly thickened and no floury taste remains.

3. Add the hot white sauce to the pasta along with the cheddar, tossing until well coated. Transfer to a 7 x 11 inch baking dish, sprinkle with the Parmesan, and bake for 25 minutes or until crusty and piping hot. Serves 4.