Fontina Mac And Cheese With Squash And Sage

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6 tablespoons shredded Parmesan

8 oz shell pasta

2 tablespoons plus 2 tsp butter, divided

12 whole fresh sage leaves, plus 2 tbsp, finely chopped

2 tablespoons all-purpose flour

3 cups 1 percent milk

1 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces

2 cloves garlic, chopped

1/2 teaspoon salt

2 cups shredded Fontina

1 1/3 cups reduced-fat shredded Swiss cheese

1/4 teaspoon cayenne pepper

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