Zucchini 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 1x
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.
Find it online: https://acupofcream.com/zucchini-mac-and-cheese-30-minute-meal/