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Zucchini Mac and Cheese: 2 cups hidden veggies

Zucchini Mac and Cheese
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A vibrant and creamy Zucchini Mac and Cheese recipe, packed with hidden veggies for a healthier twist on a classic comfort food. This dish is perfect for a weeknight meal or a crowd-pleasing side.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook macaroni according to package directions. Drain and set aside.
  3. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute.
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  5. Remove from heat. Stir in salt, pepper, and nutmeg.
  6. Add cheddar and Monterey Jack cheeses, stirring until melted and smooth.
  7. Stir in the drained macaroni and the squeezed zucchini.
  8. Pour the mixture into a greased 9×13 inch baking dish.
  9. In a small bowl, combine panko breadcrumbs and 1 tablespoon melted butter. Sprinkle evenly over the mac and cheese.
  10. Bake for 20-25 minutes, or until golden brown and bubbly.

Notes

  • Ensure you squeeze as much liquid as possible from the shredded zucchini to prevent a watery sauce.
  • Feel free to add other vegetables like finely chopped broccoli or spinach.
  • For an extra cheesy flavor, you can add a pinch of garlic powder to the cheese sauce.

Nutrition

Find it online: https://sundayflavor.com/zucchini-mac-and-cheese-recipe/