Cheddar Squash & Pasta

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups pasta, uncooked
  • 1
    large summer squash, cut into sticks (I like bigger pieces)
  • 2
    tablespoons margarine
  • 2
    tablespoons flour
  • 1
    cup kraft shredded 2% cheddar cheese
  • breadcrumbs (optional)
  • cooking spray
  • salt & pepper
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DIRECTIONS

  • Bring water to a boil in a large saucepan.
  • Add the pasta and return to a boil.
  • Add the squash and cook until pasta is al dente. Drain.
  • Meanwhile, in a small saucepan, melt the margarine.
  • Add the flour to the margarine to form a paste.
  • Add the milk to the paste and whisk smooth.
  • Add salt & pepper to taste.
  • Once the white sauce is thickened add the cheddar cheese and whisk until melted.
  • Coat a casserole dish with the cooking spray.
  • Combine the pasta, squash and cheese sauce and pour the mixture in the baking dish.
  • Sprinkle with a light coating of bread crumbs if desired (will prevent cheese from developing 'crust').
  • Bake casserole at 350 degrees for 20 minutes or until the top is lightly browned.
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