Squash Casserole Mac and Cheese
Classic squash casserole recipe meets pasta for squash casserole mac and cheese! Cheesy, dreamy main dish or side dish goodness, right here.
Ingredients
- 12 ounces short pasta cooked to 2 minutes shy of al dente
- 1 onion thinly sliced
- 3 medium yellow squash sliced
- 3 cloves garlic minced
- 8 ounces grated sharp cheddar
- ½ cup half and half
- ½ cup mayonnaise
- ½ cup sour cream
- salt and pepper to taste
- ½ cup crushed crackers any kind you like, for topping
Instructions
- If baking right away, preheat the oven to 450F.
- Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the squash, onion, and a sprinkle of salt and pepper. Cook for 5 minutes until the veggies start to soften, then add the garlic and cook for 2 minutes more.
- In the pot you used to cook the noodles, combine the noodles, squash mixture, mayo, sour cream, half and half, and half of the cheese. Stir to combine and taste; add salt and pepper to your preference.
- Pour the mixture into a large skillet or baking dish. Top with the rest of the cheese and the crackers. Bake at 450F for 15 minutes or until browned on top and bubbly.
Notes
If baking from a refrigerated point, place the cold casserole in a cold oven, then turn to 450F. Let the casserole and oven heat through together; it will be done after about 45 minutes when hot and bubbly.
This recipe works with zucchini squash as well, or a combo of yellow and green squash!
Tried this recipe?Let me know how it was!