zucchini mac and cheese

By Ambitious Kitchen · 40 min

Ingredients

Instructions

1. Boil the pasta in salted water until al dente, following the package directions. Drain and set aside.
2. In a large oven-safe skillet or pot, melt the butter over medium heat. Whisk in a little flour, then add the milk gradually, a little at a time, alternating with the flour and whisking out any lumps. Bring to a boil, then reduce the heat and simmer a few minutes, stirring often, until thick like a gravy.
3. Stir in the garlic powder, onion powder, salt and a generous amount of black pepper.
4. Stir in 6 ounces (about 1 ½ cups) of shredded sharp cheddar until fully melted.
5. Fold in the cooked pasta and the squeezed shredded zucchini. Taste and adjust the salt and pepper.
6. Scatter 2 ounces of shredded cheddar over the top. Either serve now, folding the cheese in, or broil for 2 minutes until bubbly and slightly golden.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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