Cheddar Squash & Pasta - cooking recipe

Ingredients

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

Preparation

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.