Shredded Zucchini adds a healthy and buttery touch to the standard Mac and Cheese.
Course:
Main Course
Cuisine:
American
Keyword:
healthy mac and cheese, zucchini recipe
Servings: 6
Author: Jackie
-
1
pound
elbow macaroni
cooked
-
4
tablespoons
unsalted butter
-
2
cloves
garlic
finely diced
-
3
tablespoons
all-purpose flour
-
1 ½
cups
milk
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
cups
shredded zucchini
-
1
cup
shredded cheddar cheese
-
Cook macaroni according to the package directions. Drain and set aside.
-
In a large saucepan, melt butter over medium heat. Add garlic and cook for 2-4 minutes, stirring regularly.
-
Whisk in flour to make a roux. Flour will absorb the butter making it look chunky.
-
Slowly add the milk to the roux, whisking constantly to combine.
-
Stir in shredded zucchini and cheese. Cook sauce over low heat until cheese is melted and the sauce has thickened.
-
Add cooked macaroni, toss with sauce and serve!