Here's a lighter macaroni and cheese recipe inspired by my experience at my brother's restaurant:
Macaroni and Squeesh
1 head garlic
4 - 6 medium yellow squash and/or zucchini (to make about 3 cups shredded)
2 Tablespoons butter
1 teaspoon salt
16 oz uncooked macaroni
4 cups buttermilk or milk
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups cottage cheese
Salt, pepper, paprika, mustard, cayenne, etc., to taste
Cut 1/4 inch off the root end of the garlic. Roast in a 400F oven 20 minutes or until soft.
Meanwhile, finely shred the squash with a grater or food processor.
Melt butter in large casserole dish. Add uncooked macaroni and stir to coat. Blend garlic with cottage cheese until smooth (I used a food processor; by hand is fine but will be a little lumpier). Add to macaroni and toss. Add squash. Season to taste with salt, pepper, spices, and dry or dijon mustard. Pour over macaroni and stir. Add cheese and stir well.
Bake at 350 degrees for about an hour.
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