Summer Squash Zucchini Mac and Cheese

This post may contain affiliate links that won’t change your price but will share some commission.

Summer Squash Zucchini Mac and Cheese is extra creamy and hard to resist with lots of cheesy sauce that everyone loves.

We like to serve this with Sticky Garlic Chicken Nuggets.

Summer Squash and Zucchini Mac and Cheese, large pan with pasta and cheese and serving spoon.

Summer Squash Zucchini Mac and Cheese

If there’s one thing I love, it’s mac n cheese. I mean, you just can’t go wrong with it in my opinion. Most kids love mac n cheese too and it’s a great recipe to sneak a few vegetables in for them. I have a trick for sneaking it in this dish. I shredded both the summer squash and zucchini. This helps it to cook faster as well as helps hid it from the kiddos.

I have so many versions of mac and cheese. I have butternut squash mac and cheese that’s a favorite. Then I have Mac and cheese with no roux and no flour. Eight Mac and cheese with cheetos is a child favorite – my favorite too!

Horizontal image of large pan with mac and cheese with serving spoon.

Ingredients for squash mac n cheese

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • Elbow macaroni. Any short cut pasta will work.
  • Shallot. You can also use a milkd onion or green onion.
  • Garlic
  • Yellow squash.
  • zuchinni
  • Butter
  • Flour. You can use all-purpose or self-rising flour.
  • Milk. You can use whole milk, 1%, 2%, or skim. I haven’t tried this recipe with nut milk.
  • Cheddar cheese, grated. You can use any cheese, your favorite, or what you have on hand.
  • Cream cheese. I recommend full fat cream cheese.
  • Cheese crackers, optional. Crushed for the top.
  • Salt
  • Ground black pepper
Summer Squash and Zucchini Mac and Cheese in a bowl.

Frequently asked questions

What is summer squash?

Summer squash defines a large group of seasonal guards with tender flesh and edible skin. This group includes all types of zuchinni, crooked neck and straight neck yellow squash, zephyr squash, and pattypan squash.

Do I need to peel squash?

No, peeling summer squash isn’t necessary. The peel is tender and cooks with the flesh. However, if you prefer, you can peel it. Use a vegetable peeler and peel it like you would a carrot or potato.

Here’s a visual guide and information on summer squash and Winter and summer squash.

Large pan with zuchinni mac and cheese garnish with parsley.
Bowl with pasta and fork.

Serve quash mac n cheese just like you would traditional macaroni and cheese. We like it with homemade chicken tenders or copycat Chickfila chicken strips, molasses pork tenderloin, and pork tenderloin sandwiches.

Summer Squash and Zucchini Mac and Cheese in a large bowl with a spoon.
Large pan with pasta and cheese and serving spoon

Summer Squash Zucchini Mac and Cheese

Adding shredded squash to mac and cheese allows you to get extra nutrients in your diet without even tasting them. It's creamy, delicious, and pure comfort food!
Author: Paula
5 from 43 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 servings
Join Misfits Market now to start saving on groceries!


  • 12 ounces elbow macaroni
  • 1 tablespoon shallot minced
  • 1 clove garlic minced
  • 2 cups summer squash grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cup milk see above for substitutions
  • 2 cups cheddar cheese grated
  • 2 ounces cream cheese
  • ½ cup cheese crackers crushed, optional
  • salt
  • ½ teaspoon ground black pepper


  • Cook the pasta according to package directions to just under al dente. Preheat the oven to 375℉
  • In a large pan, melt butter over medium-low heat. Add the squash, garlic and shallot. Whisk and cook until softened. Add the flour and stir. Cook for about 2-3 minutes, stirring often.
  • Slowly whisk in the milk. Cook, whisking often, until the milk begins to thicken. Season with salt and pepper. 
  • Remove from the heat and whisk in the cheese and cream cheese. Whisk until it's melted and smooth. 
  • When the pasta is cooked, drain and reserve the liquid.
  • Add the pasta to the cheese mixture and stir. If it's too thick, add pasta water a little at a time until it's the consistency you want.
  • Add crushed cheese crackers to the top. (This is optional. You can add more cheese to the top if you like.) Bake 10 to 15 minutes until set and the crackers are toasted.
  • Remove and serve.


Calories: 454kcal | Carbohydrates: 48g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 391mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 318mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!