Anyone else looking for something to do with their zucchini?! Look no further, this delicious mac and cheese will have everyone asking for more zucchini.
Creamy, delicious and pleasing to the eye, this is a perfect summer dinner.
Zucchini Mac & Cheese – Adapted from 2010 Version from FJiMK
- 1 1/4 C milk
- 1/2 lb. shell pasta (about 1/2 a 14 oz. box)
- 1 1/2 T white whole wheat flour
- 1/4 C Parmesan cheese (shredded or grated)
- 4-6 oz. Extra Sharp Cheddar Cheese, shredded
- 2 C shredded zucchini
- Salt & Pepper, to taste
Begin by shredding 2 C of zucchini. Sprinkle with salt and allow the zucchini shreds to sit for 10 minutes while water moves via osmosis out of the zucchini. Dump the zucchini into a strainer and strain the excess water, squeezing the zucchini so as to remove any remaining water. Set aside.
Meanwhile, bring your pasta to a boil following package directions. When al dente, drain the pasta.
In a large saucepan, whisk together 1 1/4 C milk with 1 1/2 T white whole wheat flour. Set the pan on the burner and heat, stirring constantly, until mixture comes to a slow boil and thickens. Season with salt and pepper.
Remove the roux from the heat and stir in 2/3 of the extra sharp cheddar cheese. Allow the heat from the roux to melt the cheese, and stir occasionally as it does.
When the pasta is ready, toss it with the shredded zucchini and the Parmesan cheese.
Place 1/2 of the pasta zucchini mixture into a lightly greased 9x13 glass baking dish. Top with half of the cheese sauce.
Top with remaining pasta/zucchini and pour the rest of the cheese sauce over the top.
Sprinkle the remaining extra sharp cheddar cheese over the top.
Bake at 400 for 15-18 minutes until cheese on the top is melted and the dish is warmed throughout.