Better Eating,
Better Health:

Cook time: 25 minutes
Total time: 25 minutes

Ingredients

• 8 ounces whole wheat elbow noodles 
• 2 cups diced peeled butternut squash (½-inch) 
• 1¾ cups low-fat milk, divided 
• 3 tablespoons all-purpose flour 
• 2 teaspoons dried rosemary 
• ½ teaspoon salt 
• ½ teaspoon ground pepper 
• 1⅓ cups shredded Gouda cheese 
• 2 ounces low-fat cream cheese, cubed
• 2 teaspoons white-wine vinegar 

Directions

1. Bring a large saucepan of water to a boil.
2. Cook squash with pasta according to the package instructions. Drain and set aside.
3. Whisk ¼ cup milk, flour, rosemary, salt and pepper in a small bowl. Set aside.
4. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering.
5. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1–2 minutes.
6. Remove from heat and whisk in Gouda, cream cheese and vinegar until the cream cheese is melted.
7. Stir the pasta and squash into the sauce.