Squash Mac and Cheese
Ingredients:
2 cups of dry macaroni or any other smaller noodle
3 yellow squash, shredded
1 zucchini, shredded
2 Tbl butter
1 Tbl flour
2 cups milk of your choice
2 cups shredded medium cheddar cheese
Salt to taste
Directions:
Place shredded squash in a strainer over the sink and let sit for 15 min so that any excess water can drain. Bring a large pot of water to a boil. Add a generous pinch of salt and cook noodles according to package directions. Drain and set aside. Add butter, shredded squash and a pinch of salt to the pan and saute over medium heat for 4-5 minutes or until squash has softened and released some of it’s water. Add the flour and saute another minute. Reduce heat to medium-low, pour in milk and stir regularly until milk is steaming and has thickened a little. Remove the pot from heat, add a small pinch of salt and stir in the cheese. Continue stirring until cheese has melted, then add the noodles back to the pot and stir gently until ingredients are well-incorporated. Serve hot.