Mouthwatering Yellow Squash Mac and Cheese

I never thought I’d be sneaking vegetables into my mac and cheese, but here we are! This yellow squash mac and cheese has become my go-to comfort food because the squash practically melts into the creamy sharp cheddar sauce, and honestly, my kids have no idea they’re eating their veggies. The buttery Ritz cracker topping seals the deal every single time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 55-65 g
• Fat: 85-95 g
• Carbohydrates: 190-210 g

Ingredients

For the pasta and vegetables:

• 12 oz macaroni
• 2 cups yellow squash (cut into 1/2-inch cubes)
• 2 tbsp shallot, finely minced
• 2 garlic cloves, minced

For the cheese sauce:

• 4 tbsp unsalted butter
• 3 tbsp flour
• 2 cups whole milk
• 2 1/2 cups sharp cheddar (freshly shredded)
• 3 oz cream cheese
• 1/2 tsp pepper
• 1/2 tsp dry mustard
• 1/4 tsp smoked paprika
• salt to taste

For the topping:

• 3/4 cup crushed Ritz crackers

Step 1: Prepare Mise en Place and Start Pasta Water

• 2 cups yellow squash, cut into 1/2-inch cubes
• 2 tbsp shallot, finely minced
• 2 garlic cloves, minced
• 2 1/2 cups sharp cheddar, freshly shredded
• 3 oz cream cheese
• 2 cups whole milk
• salt

Fill a large pot with salted water and bring it to a boil—this will be your foundation for tender pasta.

While waiting, mince your shallot and garlic finely, and cut the yellow squash into consistent 1/2-inch cubes so everything cooks evenly.

Measure out your milk, shred your cheddar cheese fresh (this melts much smoother than pre-shredded), and have your cream cheese ready.

Preheat your oven to 375°F so it's ready when you need it.

Step 2: Cook Pasta and Build the Roux Base

• 12 oz macaroni
• 4 tbsp unsalted butter
• 2 tbsp shallot, finely minced
• 2 garlic cloves, minced
• 2 cups yellow squash, cut into 1/2-inch cubes
• salt

Once the water boils, add the macaroni and cook according to package directions until just al dente—you want it to have a slight bite since it will cook more in the oven.

While the pasta cooks, melt the butter in a large saucepan over medium heat.

Add the minced shallot and garlic, cooking for 1-2 minutes until fragrant.

Then add the cubed yellow squash and sauté for 3-4 minutes until it begins to soften, stirring occasionally.

Step 3: Create the Cheese Sauce

• 3 tbsp flour
• 2 cups whole milk
• 2 1/2 cups sharp cheddar, freshly shredded
• 3 oz cream cheese
• 1/2 tsp pepper
• 1/2 tsp dry mustard
• 1/4 tsp smoked paprika
• salt to taste

Sprinkle the flour over the squash mixture from Step 2 and stir constantly for 2-3 minutes to cook out the raw flour taste and create a light roux—this will thicken your sauce.

Slowly whisk in the milk, stirring continuously to prevent lumps from forming.

Keep whisking until the sauce thickens to a creamy consistency, about 3-4 minutes.

Remove from heat and stir in the shredded cheddar and cream cheese until completely melted and smooth.

I find adding the cheese off heat prevents it from becoming grainy or separating.

Season with salt, pepper, dry mustard, and smoked paprika, tasting as you go to get the flavor just right.

Step 4: Combine Pasta and Sauce

• cooked pasta from Step 2
• cheese sauce from Step 3
• reserved pasta water

Drain the cooked pasta from Step 2, reserving about 1/2 cup of the starchy pasta water.

Add the drained pasta to the cheese sauce from Step 3 and fold together gently until every piece is coated.

The sauce should be creamy but not soupy—if it seems too thick, add the reserved pasta water a tablespoon at a time until you reach the right consistency.

Transfer the mac and cheese to a 9x13-inch baking dish or similar-sized casserole.

Step 5: Top and Bake

• 3/4 cup crushed Ritz crackers

Sprinkle the crushed Ritz crackers evenly over the top of the mac and cheese mixture.

Bake in the preheated 375°F oven for 10-15 minutes until the top is golden and crispy.

I like to bake just until the crackers turn a nice golden color—much longer and they'll burn and taste bitter.

The dish should be bubbling at the edges and heated through.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it rest for 3-5 minutes.

This brief rest allows the sauce to set slightly so it won't be runny when you serve it, and it gives the dish a chance to cool to eating temperature.

Divide into bowls or plates and serve warm.

Mouthwatering Yellow Squash Mac and Cheese

Delicious Mouthwatering Yellow Squash Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1900

Ingredients Method

Ingredients

  

For the pasta and vegetables:

• 12 oz macaroni
• 2 cups yellow squash (cut into 1/2-inch cubes)
• 2 tbsp shallot, finely minced
• 2 garlic cloves, minced

For the cheese sauce:

• 4 tbsp unsalted butter
• 3 tbsp flour
• 2 cups whole milk
• 2 1/2 cups sharp cheddar (freshly shredded)
• 3 oz cream cheese
• 1/2 tsp pepper
• 1/2 tsp dry mustard
• 1/4 tsp smoked paprika
• salt to taste

For the topping:

• 3/4 cup crushed Ritz crackers

Method

 

1. Fill a large pot with salted water and bring it to a boil—this will be your foundation for tender pasta. While waiting, mince your shallot and garlic finely, and cut the yellow squash into consistent 1/2-inch cubes so everything cooks evenly. Measure out your milk, shred your cheddar cheese fresh (this melts much smoother than pre-shredded), and have your cream cheese ready. Preheat your oven to 375°F so it's ready when you need it.
2. Once the water boils, add the macaroni and cook according to package directions until just al dente—you want it to have a slight bite since it will cook more in the oven. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced shallot and garlic, cooking for 1-2 minutes until fragrant. Then add the cubed yellow squash and sauté for 3-4 minutes until it begins to soften, stirring occasionally.
3. Sprinkle the flour over the squash mixture from Step 2 and stir constantly for 2-3 minutes to cook out the raw flour taste and create a light roux—this will thicken your sauce. Slowly whisk in the milk, stirring continuously to prevent lumps from forming. Keep whisking until the sauce thickens to a creamy consistency, about 3-4 minutes. Remove from heat and stir in the shredded cheddar and cream cheese until completely melted and smooth. I find adding the cheese off heat prevents it from becoming grainy or separating. Season with salt, pepper, dry mustard, and smoked paprika, tasting as you go to get the flavor just right.
4. Drain the cooked pasta from Step 2, reserving about 1/2 cup of the starchy pasta water. Add the drained pasta to the cheese sauce from Step 3 and fold together gently until every piece is coated. The sauce should be creamy but not soupy—if it seems too thick, add the reserved pasta water a tablespoon at a time until you reach the right consistency. Transfer the mac and cheese to a 9x13-inch baking dish or similar-sized casserole.
5. Sprinkle the crushed Ritz crackers evenly over the top of the mac and cheese mixture. Bake in the preheated 375°F oven for 10-15 minutes until the top is golden and crispy. I like to bake just until the crackers turn a nice golden color—much longer and they'll burn and taste bitter. The dish should be bubbling at the edges and heated through.
6. Remove the baking dish from the oven and let it rest for 3-5 minutes. This brief rest allows the sauce to set slightly so it won't be runny when you serve it, and it gives the dish a chance to cool to eating temperature. Divide into bowls or plates and serve warm.