It’s Day 3 of Zucchini Week and moderately perhaps one in all my favourite recipes as a result of HELLO MAC AND CHEESE. WITH ZUCCHINI. So creamy. So sumptuous. So tantalizing.
Realistically, watch me say that every one of my zucchini recipes coming to you this week are my favorite. I imply you'll be able to’t pick your favorite child, right?!
Many of you've been requesting a mac and cheese for reasonably some time and you know how I LOVE to lighten up convenience meals with irresistible ingenious flavors and twists.
This zucchini mac and cheese isn't any different! It’s a lightened up model of conventional mac and cheese and features a TON of shredded zucchini.
Now I know what you can be pondering: zucchini in mac and cheese, realllllllyyyy?
AND I SAY YES, REALLY. I promise with my whole Robert Pattinson-loving-middle that you can’t even style the zucchini. It’s just pure golden creamy tacky goodness up in that skillet. See?
What’s on this zucchini mac and cheese?
This zucchini mac and cheese is made with tremendous simple substances that you probably already have for your pantry and fridge. The whole recipe takes about 20 mins from start to end, making it easiest for scrumptious weeknight meals that you just, your partner and kiddos will literally INHALE. Here are the 7 key substances you’ll want:
- Pasta shells: I LOVE using shells because the cheese coats the interior of every shell and gives it unbelievable tacky taste. Feel unfastened to make use of gluten free pasta too!
- Butter: you only want two tablespoons for all of the mac and cheese recipe.
- Flour: you'll use whole wheat, regular or gluten free all function flour to thicken up that delicious cheese sauce.
- Spices: we’re adding garlic powder and onion powder to flavor that delicious cheese sauce.
- Milk of choice: I normally make this with unsweetened almond or cashew milk because we don’t buy common milk. However you'll use no matter milk you’d like. If you need a richer mac and cheese, use 2% or complete.
- Sharp cheddar cheese: I recommend shredding your own cheese from a block of cheese. It typically melts better!
- Zucchini: our secret famous person veggie that adds the easiest spice up of veggies to this cheesy skillet.
Tips for making zucchini mac and cheese
This spectacular mac and cheese is easier to make that you suppose! You’ll handiest want one pot to boil the pasta and a skillet or another huge pot to make the mac and cheese. Besides watching the video to lead you, listed below are a couple of guidelines and tricks to remember when you're making this recipe:
- Make positive to squeeze the zucchini of all extra moisture. I reveal how to do this in the video below.
- I recommend shredding a block of cheese instead of the use of a bundle. It in most cases melts higher when shredded from the block!
- When you make your slurry sauce, it’s essential to have your whole elements already measured out and in a position to move because it’s a handy guide a rough procedure! Once the butter is melted, you’ll whisk in a little bit little bit of the flour and then slowly add in milk, a little bit bit at a time, alternating with the flour and vigorously whisking away any lumps. You should end up with a easy paste every time without too many lumps.
- At the top, you'll be able to either put the mac and cheese underneath the broiler for a few mins to actually get the top melted and golden, OR you can feel free to simply stir in the cheddar cheese you placed on best.
Customize this more healthy zucchini mac and cheese
- It’s amusing to pick a different cheese to most sensible the mac and cheese. I attempted a spicy cheddar and it used to be unbelievable, but pepper jack, parmesan, sharp cheddar or gouda would even be delicious. It’s up to you!
- Feel loose so as to add even more veggies like peas or broccoli.
- Add a spice up of protein with chicken or chickpeas!
- Try it with a crispy breadcrumb topping by mixing 1/2 cup of breadcrumbs with 1 tablespoon of melted butter. Sprinkle it on best of your mac and cheese and bake it for about 20 minutes!
How to retailer & reheat mac and cheese
- To store: store this more fit zucchini mac and cheese in an airtight container for up to 3-5 days (if it lasts that lengthy!)
- To reheat: you'll be able to reheat it within the microwave to save time, but I would recommend including it to a frivolously oiled baking dish and heating it within the oven for roughly 20 mins at 375 degrees F. This will assist the mac and cheese get that bubbly cheese issue again without drying out.
Watch me make the zucchini mac and cheese:
More zucchini recipes you’ll love
Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
One Pan Enchilada Zucchini Turkey Meatballs and Rice
Healthy Double Chocolate Zucchini Muffins
Summer Garden Crustless Zucchini Pie
Cheesy BBQ Chicken Stuffed Zucchini Boats
I'm hoping you love this easy zucchini mac and cheese recipe! If you make it you'll want to depart a remark and a ranking so I understand how you liked it. Enjoy, xo!
Zucchini Mac and Cheese
Prep Time 15 mins
Cook Time 25 minutes
Total Time 40 minutes
Deliciously creamy zucchini mac and cheese is without equal, healthy convenience food that adds in further veggies! Make this more healthy, easy zucchini mac and cheese for a weeknight dinner that the whole family will love. Options to add further protein and even more veggies, too!
- 10 ounces dry pasta shells (gluten free if desired)
- 2 tablespoons butter
- ¼ cup entire wheat pastry flour (or sub regular flour or GF all goal flour)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 1/2 cups unsweetened cashew milk, almond milk or common milk (from the carton or home made in the event you favor)
- 1/4 teaspoon salt, plus more to style
- Freshly floor black pepper
- 6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)
- 1 1/2 heaping cups shredded zucchini that’s been squeezed of extra moisture with a paper towel
- For topping:
- 2 oz sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)
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First boil the noodles until al dente, in step with the directions on the bundle. Once done cooking, drain and put aside.
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While the noodles are boiling, make a slurry: In a large oven protected skillet or pot add butter and position over medium heat. Once butter is melted, whisk in somewhat bit of the flour and then slowly add in milk, a bit of bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring combination to a boil, then scale back warmth and simmer for a couple of mins stirring each and every so frequently, until the sauce thickens up very similar to a gravy. Stir in garlic powder, onion powder, salt and LOTS of freshly flooring black pepper.
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Next upload in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir till completely melted. Finally fold in cooked noodles and shredded zucchini. Taste and upload more salt and pepper, if desired.
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OPTIONAL BUT RECOMMENDED: Top mac and cheese with 2 ounces of shredded cheddar cheese. At this level you'll either serve the mac and cheese as is and simply fold in the extra cheddar you just added, or remove from warmth and position underneath the broiler for 1-2 minutes or until cheese is bubbly and somewhat golden. Serves 4 as a first-rate, 6 as an aspect dish.
I in most cases make this with unsweetened almond or cashew milk because we don't buy regular milk. However you'll use no matter milk you'd like. If you want a richer mac and cheese, use 2% or entire.
I like to recommend shredding your own cheese from a block of cheese. It normally melts higher!
To retailer: retailer this more healthy zucchini mac and cheese in an airtight container for as much as 3-5 days (if it lasts that long!)
To reheat: you'll reheat it within the microwave to save time, however I might counsel adding it to a flippantly oiled baking dish and heating it within the oven for approximately 20 minutes at 375 levels F. This will assist the mac and cheese get that bubbly cheese issue back with out drying out.
Nutrition
Servings: 4 servings
Serving dimension: 1 serving
Calories: 514kcal
Fat: 19.9g
Saturated fats: 10.6g
Carbohydrates: 62.6g
Fiber: 4.9g
Sugar: 2.8g
Protein: 24.6g
Recipe by way of: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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