Squasharoni And Cheese Food

SQUASHARONI AND CHEESE

Steps:

• Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
• Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
• In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
• To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
• Incorporate with the flour and dry mustard.
• Add the milk and cream, and stir together. Raise the heat a little.
• Add the 1/2 cup of squash puree and fully blend it inches.
• Blend in the white pepper and nutmeg.
• Add the shredded cheese gradually, stirring every time, until fully melted inches.
• Keep stirring on medium-low heat until thickened.
• Pour over the macaroni and squash in the mixing bowl and mix together.
• Serve with a fresh parsley spring and enjoy the awesome nutty flavor.

CHEESY SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
• Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
• Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.