Ingredients

The following ingredients have 4 Servings
  • 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
  • 1/2 cup half and half
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • salt and pepper, to taste
  • 1/2 cup crushed crackers, any kind you like, for topping

Instruction

  • 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.