Zucchini Mac and Cheese
Deliciously creamy zucchini mac and cheese is the ultimate, healthy comfort food that adds in extra veggies!
Serves 4
Ingredients:
10 ounces dry pasta shells
2 tablespoons butter
¼ cup whole wheat pastry flour (or substitute regular flour
½ teaspoon onion powder
½ teaspoon garlic powder
1 1/2 cups low-fat regular milk 1/4 teaspoon salt, plus more to taste
Freshly ground 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 excess 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)
Instructions:
1. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
2. While the noodles are boiling, make a slurry: In a large oven-safe skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, onion powder, salt, and lots of freshly ground black pepper.
3. Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir until completely melted. Finally, fold in cooked noodles and shredded zucchini. Taste and add more salt and pepper, if desired.
4. Optional, but recommended: Top mac and cheese with 2 ounces of shredded cheddar cheese. At this point, you can either serve the mac and cheese as is and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side dish.
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