Squash and Cheese, Macaroni's Healthy Cousin

I believe that last week included a holiday known as "National Leave a Zucchini on Your Neighbor's Porch Day". Even if you don't have a green thumb, zucchini and squash in gardens tend to do what bunnies do- multiply! Then you are left with an assortment of baseball bat sized zucchinis and you're begging folks to take squash home every time they come over. One particularly abundant year I sent our UPS man off with a bag of produce.
This was one day's harvest. I swear they weren't there the day before when I looked!
If you're reading this maybe you were one of the thousands of folks "googling" - What can I do with 15 pounds of squash? Well, the childhood blue box macaroni and cheese got fancied up a bit in our house.  Whether you have kids who don't love veggies or you're trying to cut out pasta, using squash as the macaroni has delicious results.

Ooey Gooey Squash and Cheese
(serves 4 hearty servings)

A glut of zucchini or squash, I used about 2 1/2 lbs- chopped into rounds it was close to 8 cups of summer squash
2 TBS oil (I used olive oil.)
3 TBS butter
3 TBS flour
1 1/4 cups milk
1 1/2 tsp paprika
1 tsp dried mustard
1 tsp kosher salt
1/2 tsp pepper
1 1/4 cups shredded cheddar cheese

1. Wash the squash. I leave the skin on otherwise that texture ends up a little- well, squashy- after you cook it. If the squash is large slice it lengthwise and remove the seeds. (Bonus on this preparation is that you end up with elbow macaroni shaped slices.) Slice squash into 1/4" thick slices.

2. In a stockpot heat up 2 TBS oil. Add the squash and saute gently for 3-5 minutes flipping to coat all the slices. Turn the heat down to low and cover. The squash will continue to steam. Stir occasionally to prevent sticking.

3. In a saucepan melt the butter over medium heat. Measure out your milk. When the butter is melted add the floor and whisk gently to make a smooth paste.
Slowly whisk in the milk to form a roux (basically a white gravy). Add in salt, pepper, paprika, and mustard.

Add the cheese, stirring gently to mix. Let it heat until melted completely.

4. Pour cheese sauce over the squash and stir gently until all the squash is coated in ooey, gooey melted cheese. Serve to a happy family and enjoy!

Note: This is great in the fridge as leftovers for quick kid lunches.


  1. I am making this for dinner tonight right now! I was wondering what I could make with what I had on hand that was easy and quick. YUM! Thanks!

    1. Thanks- hope you liked it! Those VT squash are everywhere this time of year. I hope to post a quiche recipe soon.