Meanwhile, bring 1 3/4 cup milk, onion, bay leaf and garlic clove in a large saucepan to a simmer over low heat. Remove from heat; let stand 15 minutes.
Cook pasta according to package directions; drain.
Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and remaining 1/4 teaspoon salt into warm milk, stirring constantly with a whisk.
Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat. Gradually add the cheese a handful at a time, stirring until cheese melts after each addition. Stir in pasta and roasted squash. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
In a small bowl, combine the bread crumbs, Parmesan cheese and remaining 1 teaspoon oil and toss to coat. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.
Nutrition information per serving:
Calories 467 Fat 14 g Sodium 690 mg
Carbohydrates 65 g Saturated fat 7 g Calcium 320 mg
Protein 21 g Cholesterol 32 mg Dietary fiber 5 g
Diabetic exchanges per serving: ½ milk, 4 bread/starch, 1 high-fat meat, 1 fat.
PORK MEDALLIONS IN MUSTARD-CIDER SAUCE WITH SWEET POTATO-WALNUT MASH √
Note: From Meredith Deeds.
• 1 (1-lb.) pork tenderloin, sliced into 8 medallions
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper, divided