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.