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Tuesday, August 19, 2014

Mac 'n Cheese 'n Summer Squash

This is the time of year when zucchini and summer squash run rampant through our gardens. You can buy it by the bag loads from farm stands and farmers' markets. Most of us can get bushels from friends who are overwhelmed with these long, vivacious green and yellow vegetables. We eat zucchini bread, fry rounds of them in butter, stuff them, make noodles from them, and try to find a number of other ways to use up the plethora of zucchini and summer squash we are surrounded by.

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.

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