Zucchini Mac and Cheese
Creamy Zucchini Mac and Cheese You’ll Want on Repeat
This isn’t your average mac and cheese—it’s a veggie-loaded twist on a classic that’s just as comforting and twice as satisfying. Fresh zucchini melts right into the cheesy sauce, adding extra creaminess, fiber, and a feel-good boost to every bite. Whether you’re sneaking in more greens or just switching things up, this zucchini mac and cheese is an easy win.
Why add veggies to your mac and cheese?
Because it’s a sneaky, smart upgrade! Veggies add fiber to help you feel full longer and eat less overall—plus, they blend right in. Even the pickiest eaters won’t notice how many hidden vegetables are packed into this creamy, cheesy comfort dish.
There are also jalapenos and onions, and it’s not overly spicy. The jalapenos and onions get sauteed until softened, then added. They really add great flavor to this fun mac and cheese version.
One key ingredient in this recipe is the zucchini. I grate the zucchini, then squeeze out the excess moisture. Use as much or as little zucchini as you’d like.
For every 1 pound of pasta use…
- 1 medium zucchini, grated
- 2 jalapenos, diced
- 1/3 medium onion, diced
This recipe can be easily multiplied. I often make a double batch when meal prepping or serving a crowd.
I use these vegetables for a double batch.
Since the jalapenos are green, the shredded zucchini blends right in, my non-veggie eater, who can detect them in anything, says they like the onions and jalapenos in this.
Yes, while onions and jalapenos are vegetables, I could not get them to eat a slice of zucchini, no matter how I prepared it.
So creamy and cheesy, a great combination is undeniably delicious.
I typically use cheddar cheese. Other great options to add in are Monterey Jack, Gruyere, or Gouda.
This can be baked with buttered bread crumbs on top for added texture, if desired. If you want it spicy, add some raw diced jalapenos to the breadcrumbs, and you’re bound to taste some heat!
If you have trouble making mac and cheese creamy and delicious take a look at my video for tips on making the sauce silky smooth.
More tips on making mac and cheese can be found here.
Zucchini Mac and Cheese
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.