There’s no reason to hide veggies in mac ‘n’ cheese. We’re all adults here, so let them shine. That’s exactly what I did for this Zucchini Mac ‘n’ Cheese, which is an easy weeknight dinner that kids of all ages will enjoy. Plus, even though it’s a cheese-filled dish, there’s plenty of veggie goodness to balance it all out.
- 16 ounce box macaroni
- 1 large zucchini
- 1/2 medium white onion
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cook macaroni according to package directions in salted water, then drain and set aside. While pasta is cooking, grate zucchini on a box grater to yield 2 to 2 1/2 cups shredded zucchini. Dice half onion, as well.
Once pasta is drained, add butter to the pot on medium heat. Once melted, add in onion and sauté for 3-5 minutes. Add in 3 tablespoons of flour and keep stirring so not to burn, stirring for another 4-5 minutes. Whisk in milk, ensuring there are no clumps. Turn heat to low and add zucchini shreds to the pot.
Don’t worry if mixture is thickening, as zucchini liquid will release and thin out the sauce. Cook on low, stirring often, for about 6-8 minutes. Add in garlic salt, salt and pepper. Add cheese and stir to melt.
Remove from heat and stir in macaroni. If still thick, add an additional splash of milk to thin out and create a smooth dish.