Cook elbow noodles according to package directions; drain and set aside.

Chop summer squash into large chunks. Add squash and water to a small saucepan. Cover and cook over low heat until squash is soft. Puree in a blender or food processor and set aside until ready to use.

Melt butter in a large skillet over medium. Add flour and stir constantly for 3-4 minutes or until thick and bubbly (be careful not to burn). Add milk and stir until it bubbles again. Stir in 1/2 cup summer squash puree. Add cream cheese and salt, mix until smooth and well-combined.

Add noodles to your thickened cheese sauce. Top with shredded cheddar cheese or any other favorite cheese.

Serve with raw broccoli and orange slices on the side.