Crackeroni and Cheese

I'll be honest: for me, the elbow macaroni in macaroni and cheese had, in the past, really just served as a vector for the melted cheesy goodness. Tonight, craving that same warm cheesy goodness, I took one look at the yellow squash in my fridge, and tossed caution to the wind. This was a hit with my preschooler, so I packed some in her lunchbox for tomorrow. (My husband still had the steak and salad written up in the menu plan.)

You could cook the squash even less if you are looking for a more "al dente" texture - the below recipe, which comes together in about 10 minutes, results in very tender pieces.

Oh, and adding bacon? Resulted in the crack-like addictive taste.

Crackeroni and Cheese
Serves 2 very generously

Ingredients:
2 tablespoons butter (I used salted Kerrygold)
2 small yellow squashes, diced into thin 1 inch long slices (about elbow macaroni size)
1" wedge brie, trimmed of rind, cubed into small 1/2" pieces
1/4 c. crumbled gorgonzola
2 tablespoons crumbled bacon (= 2-4 cooked strips' worth, depending on your desired baconishness)

Directions:
Melt butter on medium high heat, and add squash. Sautee for 5 minutes, or until squash pieces start to turn translucent. Stir in pieces of brie and crumbled gorgonzola, and stir vigorously until cheese is well-melted throughout. Add bacon pieces and serve immediately.