Cook macaroni in medium saucepan as directed on package, omitting salt. Meanwhile, cook squash in large saucepan of boiling water 8 min. or until tender.
Drain squash, reserving 2 Tbsp. of the cooking water. Add reserved water and squash to blender; blend until smooth.
Melt butter in large saucepan on low heat. Add flour and seasonings; cook and stir 2 min. or until hot and bubbly. Gradually whisk in milk; bring just to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Gradually add cheddar, cooking and stirring after each addition until melted. Remove from heat. Add squash purée; mix well.
Drain macaroni. Add to squash mixture; mix lightly. Sprinkle with Parmesan.
Sprinkle with 1 cup toasted panko bread crumbs along with the Parmesan before serving.
Serve this creamy pasta with a crisp, mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.