My kids eat just about anything, but they have already reached their limit of these summer vegetables. I know have to find new and creative ways to use them up. Tonight's dinner was a win in all categories. The kids got homemade macaroni and cheese, I served them a healthy dose of summer squash, and the SO gave it two thumbs up. I cheated on the sauce, admittedly, because I was lazy and it needed to be used up, but you can make a roux and a white sauce from scratch.
This is what it looked like before baking.
Mac 'n Cheese 'n Summer Squash
1 package pasta
2 C cheddar cheese
2/3 C Alfredo sauce
1 C shredded summer squash
1/4 C shredded Parmesan cheese
4 mushrooms, thinly sliced (optional)
1/2 onion, thinly sliced
2 T butter
Preheat oven to 350 degrees.
1. Bring a large pot of water to boil and cook pasta until just cooked. Drain and set aside.
2. In the meantime, heat 1 T of butter over medium heat and add onion slices. Toss the onion slices so they all get coated in butter. Turn heat down to medium low and let cook until a golden brown.
3. In a pot melt 1 T butter over medium heat and add in Alfredo sauce and shredded cheddar cheese. Stir until thoroughly mixed. Add in summer squash and cook for 2 minutes.
4. Butter a baking dish and add cooked pasta. Dump in cheese and squash sauce, mix thoroughly. Serve with a fresh salad, sauteed green beans, and some crusty bread.
Delicious and creamy, topped with fresh grated Parmesan cheese.