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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.

Step 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.

Step 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.

Step 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.