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Summer Squash Mac and Cheese

If you’ve been craving something creamy, and just a little bit different, this summer squash mac and cheese is exactly what you need.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 2 medium summer squash diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella
  • Salt pepper, pinch of nutmeg
  • Optional: paprika garlic powder, fresh herbs

Instructions
 

  • Cook macaroni until al dente, drain, and set aside.
  • Sauté diced squash in butter until tender, 5–7 minutes.
  • Make cheese sauce: melt butter, whisk in flour, then slowly add milk and cream. Simmer until thickened.
  • Stir in shredded cheese until melted and creamy. Season with salt, pepper, and nutmeg.
  • Combine pasta and squash with cheese sauce; mix well.
  • Optional: transfer to a baking dish, top with cheese or breadcrumbs, bake at 375°F (190°C) for 15 minutes for a golden crust.