This recipe is wonderful for disguising vegetables for picky kids. We made this one with patty pan squash, the scalloped flying saucer-like squash that have been appearing in CSA boxes lately. It has a subtly sweet flavor and the yellow skin and white flesh blend right in to the pasta. If you don’t have patty pan, any summer squash will do. You’ll want about 1-2 cups of it diced.
1 box mac n’ cheese
1 medium patty pan squash, diced into small squares or strips
1/2 onion, sliced thinly
1/2 cup grated sharp cheddar cheese
2 cloves fresh garlic, minced finely
salt and pepper
1. Prepare Mac n’ Cheese according to package instructions (I’m assuming it goes something like this: boil water, cook macaroni, strain, mix with powdered cheese and milk)
2. While the pasta is cooking, caramelize the onion in a hot skillet with a bit of oil. When the onion is getting nice and golden brown, add the chopped squash and minced garlic. Add a touch of water to help soften and cook the squash. Turn off heat when squash is very tender, but not mushy.
3. Combine prepared mac n’ cheese with squash/onion combo and 1/2 cup shredded cheese. Stir until added cheese is melted. Season with salt and pepper.