Zucchini Mac and Cheese (30 minute meal)
Zucchini is a vegetable I can get both my kids to eat in basically anything or by itself. My husband isn’t as big of a fan, but he deals with it. They also love mac and cheese so this meal is a fan favorite in our house. I love it mostly because it’s super easy to whip up and only dirties 2 pots.
If you’re looking for another 30 minute pasta meal that is also a 1-pot meal check out this Alfredo pasta!
PrintZucchini Mac and Cheese (30 minute meal)
Really simple stove top mac and cheese with added zucchini. Easy and fast weekday dinner ready in less than 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 8
Ingredients
16 oz dry pasta shells
3 1/2 tablespoons butter
7 tablespoons flour
2 1/3 cups milk
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
3 cups shredded zucchini, squeezed of excess moisture with paper towel
8–9 oz sharp cheddar cheese (about 2 1/4 cups)
Optional- 1 oz cheese (about 1/4 cup) for topping, if desired.
Instructions
Boil water for pasta and start cooking the pasta while you make the sauce. When the pasta is cooked to al dente, drain water and set aside
In a large skillet, melt the butter over medium heat and whisk the flour in. Whisk for about 1 minute and then in a slow stream pour the milk in while vigorously whisking till all the milk is poured in. Sprinkle the onion and garlic powder, salt, and pepper and continue to whisk frequently till the sauce thickens. Add the zucchini and cook an additional minute to warm the zucchini. Sprinkle the cheese in a little at a time, waiting to add more till the previous amount added is melted. Add the noodles into the sauce and stir to combine.
Optional- preheat oven to 400. Sprinkle a bit more cheese on top and (make sure the pan you’re using is oven safe, if not put the pasta in a baking dish first) bake for 10 minutes till cheese is melting and starting to brown on top.
Notes
Cheddar cheese in Finland is white so your mac and cheese will likely be more orange in color unless you use white cheddar cheese.
If you don’t ring enough water out of the zucchini you may run the risk of water-y end result.
This is a great twist on Mac n cheese and an easy way to get more veggies. I love adding shredded zucchini to our Cajun chicken pasta, but I never thought about adding it to Mac n cheese. Easy and yummy!