Summer Squash Mac & Cheese

Summer Squash Mac & Cheese

I’m always looking for ways to increase my mac and cheese intake. The best way to do that is try new recipes. I can’t feel guilty for eating so much mac and cheese if I’m trying something new out. I also can’t feel guilty when that new mac and cheese recipe has vegetables in it! 🙂

I saw this one on Pinterest a couple months ago and forgot all about it. But when I was trying to decide what to have for dinner one night, I stumbled back on it and knew I needed to try it ASAP, especially with how often I’ve seen summer squash on sale lately. Probably because its summertime and its summer squash. Only makes sense that I can find it so easily these days.

The yellow squash is so perfect in mac and cheese because with cheddar cheese you can’t even tell where the macaroni ends and the vegetable begins just by looking at it. This was the case with the cauliflower mac and cheese (which I swear was even harder to differentiate between the two textures when it was reheated) so I knew this was possible. I think I could taste the squash a little bit because I added a lot to such a small portion but the squash isn’t overpowering at all. It just brought another dimension to the dish.

And the best news is that I had my veggies so I could add a little extra cheese 😉 That is a win-win in my book.

photo 2

 

Summer Squash Mac & Cheese

Adapted from Eating Made Easy

Ingredients:

  • Whole Wheat Pasta
  • Summer squash, grated/shredded
  • Shredded Cheddar Cheese
  • Greek Yogurt
  • Butter
  • Salt & Pepper
  • Cayenne powder, optional
  • Ground mustard, optional
  1. Grate your summer squash and place in a colander, sprinkle with salt and let it sit to draw out some of the moisture. After about 10 minutes squeeze out the excess moisture using paper towels (or a clean dish rag). Set aside. photo 1
  2. Cook pasta according to the box in salted water. Reserve some of the pasta water, drain and set aside.
  3. Add a little butter to your pot and add in your squash. Season with salt and pepper. Cook for 4-5 minutes until the squash is soft.
  4. Add pasta back to the pot and add in greek yogurt, cheese, some of the pasta water and spices. Let cheese melt and add more pasta water as needed to thin out the sauce, stirring frequently.
  5. Serve immediately.

 



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