Veggie Mac & Cheese~
Homemade macaroni and cheese served with fresh vegetables in just 15 minutes; light, cheesy and simply delicious. With this easy mac & cheese recipe you'll never do boxed again.
Serves: 4
  • 12 ounces of your favorite pasta
  • 12 ounces sharp Cheddar cheese*, shredded fine
  • 4 Tablespoons butter*
  • 1 cup milk*
  • 2 ears of corn*, remove corn from cob, uncooked
  • 2 small zuccini squash*, sliced to about ¼" thick and halved
  • 2 small summer squash*, sliced to about ¼" thick and halved
  • 1 small Vidala onion*, diced fine
  • 2 slices Pepperidge Farms15 grain bread*, toasted golden brown, cubed (croutons)
  1. Cook pasta according to directions. Strain and immediately add butter, cheese and milk, stirring well over low heat until cheese is completely melted and mixed in, approximately 1 minute; remove from heat.
  2. In well oiled skillet add onion, zuccini and summer squash. Stir fry just a few minutes until squash is tender and bright. Remove from skillet and add freshly husked (raw) corn; toss well.
  3. To serve, scoop sqaush mixture onto plate, add macaroni and cheese and dress with croutons.

You can also find this recipe at the following linky parties:  The Gathering Spot, Hearth and Soul Hop, Titus2Tuesday, Tuesday Garden Party, and  Homemaking Link-up.