I make different versions of mac and cheese depending on the season: butternut squash mac and cheese in the fall, mac and cheese with frozen peas or frozen spinach in the winter, and this summer squash mac and cheese in the summer. Yellow squash is a particularly great veggie in mac and cheese because when shredded, it kind of melts right into the cheese sauce and offers just a little more texture and flavor.
dry macaroni noodles, shells, or any other small pasta
medium yellow squash (the ones that look like yellow zucchini), shredded
shredded medium cheddar cheese
salt to taste
Bring a large pot of water to a boil. Add a generous pinch of salt and cook noodles according to package directions. Drain and set aside.
Add butter, shredded squash and a pinch of salt to the pan and saute over medium heat for 4-5 minutes or until squash has softened. Add the flour and saute another minute.
Reduce heat to medium-low, pour in milk and stir regularly until milk is steaming and has thickened a little. Remove the pot from heat, add a small pinch of salt and stir in the cheese.
Continue stirring until cheese has melted, then add the noodles back to the pot and stir gently until ingredients are well-incorporated.