Squash Casserole Mac and Cheese

Drain the cooked noodles in a colander and set the empty pot aside. If baking right away, preheat the oven to 450 F.

Preheat a large skillet to medium-high heat with the 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 empty pot you used to cook the noodles, combine the drained 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 oven-safe skillet (I used a 12-inch cast iron skillet) or baking dish. Top with the rest of the cheese and the crackers. Bake at 450 F for 15 minutes or until browned on top and bubbly.

Note: If baking from a refrigerated point, place the cold casserole in a cold oven, then turn oven to 450 F. Let the casserole and oven heat through together; it will be done after about 45 minutes or when hot and bubbly.