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!
Course Side Dish
Cuisine American
Keyword cheddar, cheddar cheese, cheese, mac and cheese, macaroni, macaroni and cheese, pasta, squash, summer squash
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.