The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
You can’t argue with a classic like macaroni and cheese, but if you’re looking to incorporate more vegetables into your meals, why not consider swapping the noodles with zucchini noodles?
Zucchini noodles hold up surprising well in pasta sauces, and cheese sauces are no exception. All they require is a very quick sauté to tenderize them slightly before topping with sauce. Look for fresh pre-made zucchini noodles in Heinen’s Produce Department.
This recipe is seriously fast and ready in 10 minutes, about the time it would take to make boxed mac and cheese. The cheese sauce comes together quickly, so be sure to have all of your ingredients portioned out and at the ready before you begin.
- Cook time:
- Total time:
- 1 Tbsp. Heinen’s unsalted butter
- 1 Tbsp. all-purpose flour
- ½ cup Heinen’s 2% reduced fat milk
- ¼ tsp. Heinen’s garlic powder
- ¼ tsp. Heinen’s mustard powder
- ⅛ tsp. Heinen’s onion powder
- ¾ cup Heinen’s shredded sharp cheddar cheese
- Kosher salt
- ½ Tbsp. Heinen’s olive oil
- 1 16 oz. container Heinen’s zucchini spirals
- Cracked black pepper
- Melt the butter in a saucepan over medium heat. Add the flour and whisk for 30 seconds, then pour in the milk and continue whisking until no lumps remain.
- Reduce the heat to medium-low and simmer the sauce for 1-2 minutes, or until it begins to thicken. Whisk in the seasonings, then stir in the cheese until completely melted and the sauce is smooth. Season the sauce to taste with salt.
- In a skillet, heat the olive oil over medium heat. Add the zucchini spirals and sauté until just tender, 2-3 minutes. Avoid overcooking them as they can become soggy. Season to taste with salt.
- Pour the cheese sauce over the zucchini and toss well to combine. Top with cracked black pepper and serve.