Mac and Cheese Surprise

Everyone loves this updated classic comfort food!

• 1 large summer squash, chopped
• 1 ½ cups elbow macaroni
• 1 tablespoon unsalted butter
• 1 tablespoon alI-purpose flour
• ½ cup skim milk
• 1 tablespoon Neufchatel cheese (reduced-fat cream cheese)
• ½ cup shredded cheddar cheese, divided
• 1 teaspoon salt

1. In a covered vegetable steamer or saucepan with boiling water, steam squash for 7 minutes or until tender. Drain and place squash in a blender or food processor. Puree until smooth and set aside.
2. Cook macaroni according to package instructions and drain.
3. In large saucepan over medium heat, melt butter. Add flour and whisk nonstop for 1 minute. Gradually add milk and stir until bubbly.
4. Add squash puree to the milk mixture and stir until combined. Add Neufchatel cheese, ¼ cup cheddar cheese and salt. Stir until cheese is melted.
5. Pour sauce over macaroni and stir until coated. Sprinkle remaining cheddar cheese on top and serve.