Zucchini Mac and Cheese
creamy cheesy mac and cheese loaded with shredded zuccchini, jalapenos, and onions, it's full of flavor and teh zucchini is hidden for fussy eaters
Servings: 12 servings
Ingredients
- 1 lb large elbow pasta
- 3 jalapenos, diced add more if desired
- 1 medium onion, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 2 cups cheddar cheese, grated
- 2 medium zucchini, grated place in paper towels and sweeze excess liquid out
- 2 teaspoons chicken bouillon, Knorr
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot cook pasta according to package directions and drain in a colander.
- In that pot saute the jalapeno and onion in butter for 1-2 minutes longer if you like it less spicy.
- Add the flour and stir well.
- Slowly stir in the milk and keep stirring, the sauce will thicken.
- Add the cheese and whisk to combine until the cheese sauce is smooth.
- Add in the zucchini, stir to combine, and cook for 1-2 minutes on a simmer (small bubbles).
- Add the chicken bouillon, salt and pepper (to taste)
- Add in the cooked noodles and stir well.
- This recipe can be easily multiplied, making it a great recipe for meal prep, it freezes well too.