For those who love mac and cheese, this take on the traditional recipe is for you. This creamy summer squash mac and cheese features the summer vegetable, lots of cheese and is served with basil. It comes together in less than 30 minutes, doesn’t require an oven, and is the perfect dish to serve any day of the week, whether by itself or as a side to a BBQ dish.
Related: The Ultimate Creamy Vegan Mac n’ Cheese
ingredients
directions
Grate zucchini into a sieve that’s placed over a bowl. Season generously with salt and toss to coat, then set aside.
Bring a medium pot of salted water to a boil. Add the pasta and return to a boil for 1 minute. Turn off the heat, stir the macaroni, cover, and set aside for 8 to 10 minutes to finish cooking to al dente.
Meanwhile, place a medium pot over medium-high heat. Melt the butter and whisk in the flour to make a roux. Stir continuously for 2 to 3 minutes, until the roux just begins to brown, then pour in the milk. Continue whisking until the milk simmers, lower the heat to medium and stir until thickened. Add 2 cups of the cheese and mix until melted.
Squeeze the zucchini to remove the excess liquid, then stir it into the cheese sauce. Season it with salt, pepper, and cayenne pepper.
Drain the macaroni and add it to the cheese sauce. Stir until all the cheese, pasta, and zucchini are evenly distributed. Sprinkle the top with remaining cheese, cover, and set aside for 5 to 7 minutes until the cheese is melted and the mac and cheese has thickened.
Serve individually or family-style with a sprinkling of fresh basil.
