Summer squash is cheap and bountiful at the moment, and really make for a colorful addition.
After prepping the mac and cheese, I just had to stir it all together and top with more cheese! I used Sargento 4 State Cheddar, which is by far our favorite shredded cheddar cheese.
After 35 minutes in the oven, I had this golden perfection. The recipe is time consuming, but only in that you have to start it well in advance. It's still easy because you don't have to babysit it while it cooks!
The veggies really bulked it up - it ended up being about half veggies and half pasta, so one box is going to last a lot longer. The veggies held up well and weren't mushy at all, and I really enjoyed the flavor combination and the added texture from the crispy cheese and noodles on top. Only thing we noticed was that there was a fair amount of liquid in the bottom of the dish when we served it - not sure if it was liquid from the veggies, since squash and zucchini both have a lot of water content, or the extra milk that the recipe had me stir in with the veggies before combining with the mac and cheese - I also may have added too much, since I was just eyeballing everything. No big deal, though, we just switched out for a slotted serving spoon.
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