Zucchini Avocado Mac and Cheese
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 cups
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
Zucchini Avocado Mac and Cheese
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The best green mac you'll ever have! Zucchini, avocado, spinach, and it's so cheesy!
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Ingredients
- 8 oz. elbow macaroni about 4-5 cups cooked
- 1 zucchini quartered
- 1 bunch basil fresh, discard stems
- 1 avocado large, diced
- 2 Tbsp. unsalted butter divided
- 1 Tbsp. all-purpose flour
- 1/2 cup milk
- 1 cup spinach frozen, slightly thawed
- 1/2 cup cheddar cheese Velveeta or cheese of choice
- 1 Tbsp. nutritional yeast
- salt to taste
- black pepper to taste
- 2 tsp. red pepper chili flakes optional
- 1/2 cup cherry tomatoes fresh, halved
- 2 Tbsp. mozzarella cheese shredded
Instructions
- Cook the macaroni according to package directions and set pasta aside.
- Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
- Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
- In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.
- Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.
Equipments used:
Notes
- Use your favorite cheddar cheese in place of Velveeta if you prefer.
Nutrition Information
Show Details
Serving
1cup
Calories
302kcal
(15%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 302kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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