10 ounces elbow macaroni   2 teaspoons olive oil   9 ounce yellow summer squash   1 bottled roasted red pepper, diced   3 cloves garlic   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

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