Zucchini Mac and Cheese
Deliciously creamy zucchini mac and cheese is the ultimate, healthy comfort food that adds in extra veggies! Make this healthier, easy zucchini mac and cheese for a weeknight dinner that the whole family will love. Options to add extra protein and even more veggies, too!
Servings 4 servings
Calories 514cal
Ingredients
- 10 ounces dry pasta shells (gluten-free if desired)
- 3 tablespoons salted butter
- ¼ cup whole wheat pastry flour (or sub regular flour or GF all purpose flour)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ cups milk (use whole, 2% or unsweetened mcashew or almond)
- ½ teaspoon kosher salt, plus more to taste
- LOTS of freshly ground black pepper
- 8 oz sharp cheddar cheese (about 2 cups shredded cheddar cheese)
- 1 ½ 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
- Boil the pasta: 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.
- Add in the cheese, pasta and zucchini: 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 2 minutes or until cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side dish.
Notes
I typically make this with unsweetened almond or cashew milk because we don't buy regular milk. However, you can use whatever milk you'd like. If you want a richer mac and cheese, use 2% or whole.
See the full post for tips, tricks and ways to customize!
Nutrition
Serving: 1serving | Calories: 514cal | Carbohydrates: 62.6g | Protein: 24.6g | Fat: 19.9g | Saturated Fat: 10.6g | Fiber: 4.9g | Sugar: 2.8g