Ingredients:
2 cups of dry macaroni or any other smaller noodle
3 yellow squash, shredded
1 zucchini, shredded
2 Tbl butter
1 Tbl flour
2 cups milk of your choice
2 cups shredded medium cheddar cheese
Salt to taste
Directions:
Place shredded squash in a strainer over the sink and let sit for 15 min so that any excess water can drain. 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 and released some of it’s water. 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. Serve hot.
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.