3/4 cup Florida yellow squash, grated fine
3/4 cup Florida zucchini, grated fine
8 ounces macaroni (your favorite)
1 1/2 cups milk
1 teaspoon all-purpose seasoning
1 cup cheddar and jack cheese blend, shredded (plus extra as needed)
1/2 lemon, juiced
Parmesan cheese as needed for garnish
Cook macaroni in boiling salted water as directed on the package. Check macaroni during this process to make sure it is cooked to just under your desired tenderness. Carefully drain the water from the macaroni. Return the drained macaroni to the cooking pot, add the milk and seasoning and return to a medium-low heat. At this point, you do not want the milk to boil, it just needs to get hot. When the milk and macaroni mixture is hot, add the grated zucchini and yellow squash. Stir the contents of the pan well to incorporate. Let everything in the pot come back up to temperature. Slowly add the grated cheese and stir to incorporate over a medium-low heat. Add the lemon juice, and taste to adjust seasoning with salt and pepper. Add extra grated cheese blend to adjust for desired consistency. Folding a small handful of grated cheese in the macaroni just before serving it will make it really string cheesy. Serve warm with grated Parmesan cheese as garnish.
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