INGREDIENTS
Nonstick cooking spray
1 lb
butternut squash, halved and seeded
8 oz
dried whole grain elbow macaroni (about 2 cups)
4 tsp
butter
2 tbsp
all-purpose flour
1/2 tsp
salt
1/8 tsp
ground white pepper
1 cup
fat-free milk
2 tbsp
semisoft cheese with garlic and fine herbs
3/4 cup
shredded part-skim mozzarella cheese (3 ounces)
3/4 cup
shredded reduced-fat sharp cheddar cheese (3 ounces)
2 oz
Muenster cheese, very thinly sliced