Zucchini Mac and Cheese
User Reviews
5
Zucchini Mac and Cheese
Description
Zucchini Mac and Cheese starts with cooking pasta shells until just al dente. While the noodles boil, a roux is made from butter and whole wheat pastry flour, which is gradually combined with cashew or another milk to create a smooth, creamy cheese sauce. Seasoned with garlic and onion powders and seasoned with salt and fresh black pepper, this sauce is then melted with sharp cheddar cheese. The shredded zucchini, squeezed of excess moisture, is folded into the cheesy pasta for a gentle vegetable addition that helps lighten the dish's richness. An optional topping of extra cheddar cheese can be added and melted atop the dish for a richer finish.
This dish is rich and creamy with a sharp cheddar flavor balanced by the mild freshness of zucchini. The textures range from tender pasta and softened veggies to the creamy sauce coating each shell. This mac and cheese variant can be served as a side or main, offering a way to include more vegetables in a classic comfort food.
Substitute the milk type to vary the richness of the sauce, using regular whole or 2% milk for a creamier outcome or nut milks for a dairy-free approach. The shredded zucchini should be well-drained to avoid watering down the cheese sauce. For best results, top with additional shredded cheddar and serve immediately to enjoy the optimal meltiness and texture of the cheese topping.
Ingredients
- 10 ounces pasta shells dry, gluten free if desired
- 2 tablespoons butter
- ¼ cup whole wheat pastry flour or sub regular flour or gluten free all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ cups unsweetened cashew milk or almond milk or regular milk (carton or homemade
- ¼ teaspoon salt plus more to taste
- black pepper freshly ground
- 6 oz cheddar cheese sharp, about 1 ½ cups shredded
- 1 ½ zucchini shredded, squeezed of excess moisture, heaping cups
- For topping:
- 2 oz cheddar cheese sharp, shredded, reserved for topping, about ½ cup
Instructions
- First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- 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.
- 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.
- 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.
Notes
- Using unsweetened almond or cashew milk keeps the sauce light, but whole or 2% milk creates a richer texture.
- Drain shredded zucchini thoroughly to prevent excess moisture from thinning the sauce.
- For a browner, cheesier topping, sprinkle additional shredded cheddar before serving.
- Adjust salt and pepper after adding zucchini to balance seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514cal | 26% |
| Carbohydrates | 62.6g | 21% |
| Protein | 24.6g | 49% |
| Fat | 19.9g | 31% |
| Saturated Fat | 10.6g | 53% |
| Fiber | 4.9g | 20% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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