3 pounds christophene, peeled, seeded and cut into cubes (can substitute chayote or any summer squash)
4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk
1/2 cup grated Monterey jack or Cheddar cheese, plus 1 cup, for topping
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon chopped celery
2 teaspoons prepared mustard
2 tablespoons sugar
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