Description
A creamy and comforting twist on the classic mac and cheese, incorporating fresh zucchini for added nutrition and flavor.
Ingredients
Scale
- 1 pound elbow macaroni, cooked
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely diced
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded zucchini
- 1 cup shredded cheddar cheese
Instructions
- Begin by cooking the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the diced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute, stirring constantly to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and begins to bubble.
- Add the salt and pepper to the sauce, mixing well.
- Stir in the shredded zucchini and cook for an additional 2-3 minutes until the zucchini is tender.
- Remove the saucepan from heat and mix in the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and everything is well combined.
- Transfer the Zucchini Mac and Cheese to a serving dish and enjoy this creamy, cheesy delight!
Notes
- For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative.
- Feel free to add other vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
Keywords: Zucchini Mac and Cheese, Zucchini recipe, Zucchini macaroni