SQUASH CASSEROLE WITHOUT CHEESE RECIPES

Steps:

• Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.
• Place squash halves cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh into a medium bowl. Season with 1/4 teaspoon each salt and pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened and starting to brown, 2 to 3 minutes. Add broccoli and cook, stirring, until tender, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute.
• Whisk milk, cornstarch and the remaining 1/4 teaspoon each salt and pepper in a measuring cup. Add to the pan along with 1 1/4 cups cheese. Cook, stirring, until thickened and the cheese is melted, 1 to 2 minutes more. Remove from heat and stir in the squash flesh. Transfer to the prepared baking dish and sprinkle with the remaining 1/4 cup cheese. Bake until heated through and browned in spots, 15 to 18 minutes. Let rest for 10 minutes before serving.

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• Bring a large pot of water to a boil and add the salt.
• Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
• Cut the cream cheese into 1/2-inch cubes. Set aside.
• Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
• Preheat the oven to 375°F.
• In a large pot over medium heat, melt the butter.
• Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
• Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
• Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
• Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
• Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
• Pour the pasta into the prepared baking dish.
• Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
• Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
• Sprinkle the cracker crumbs in an even layer over the pasta.
• Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
• Check to see that mac and cheese is done. Remove from oven or add time as needed.
• Allow macaroni and cheese to rest for 15-20 minutes before serving.