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Zucchini Mac and Cheese Bake

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A comforting twist on classic mac and cheese, featuring creamy cheese wrapped around tender pasta and bright roasted zucchini.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 2 large zucchinis
  • 4 cups shredded sharp cheddar cheese
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Boil the macaroni: In a large pot of salted water, cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside.
  3. Prepare the zucchini: Wash and slice your zucchinis into half-moons about 1/4 inch thick.
  4. Sauté the zucchini: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the zucchini slices, seasoning with salt and pepper. Sauté for about 5-7 minutes until tender and slightly golden.
  5. Make the cheese sauce: In the same skillet, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until thickened (around 4-5 minutes). Add garlic powder, onion powder, and seasonings.
  6. Add the cheese: Remove the skillet from heat and stir in 3 cups of shredded cheddar until melted.
  7. Combine it all: In a large mixing bowl, combine the cooked macaroni, sautéed zucchini, and cheese sauce. Stir gently.
  8. Prepare for baking: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle with remaining cheese and breadcrumbs.
  9. Bake for about 25-30 minutes until golden brown.
  10. Cool for 5-10 minutes before serving.

Notes

Feel free to incorporate additional veggies or proteins as desired. This dish can be prepared ahead of time and safely stored in the refrigerator.

Nutrition

Keywords: Zucchini, Mac and Cheese, Comfort Food, Vegetarian Meal, Baked Pasta

Find it online: https://hearthfulkitchen.com/zucchini-mac-and-cheese-bake/