Pastas & noodles , Main dishes , Vegetarian dishes

Zucchini mac and cheese

Name: Zucchini mac and cheese
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 454 g fusilli; 200 g Le Calumet Smoked cheese WITH THE CRUST, grated; 270 g sharp cheddar cheese, grated; 2 teaspoons cornstarch; 1 small yellow onion, finely chopped; 2 large garlic cloves, finely chopped; 2 cups grated zucchini (about 3 small), well squeezed to remove as much liquid as possible; 1 teaspoon paprika; 1 teaspoon Italian spices; 1 teaspoon salted herbs from Bas-du-Fleuve; 2 cups milk; Olive oil

Preparation 25 min
Cooking 25 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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What I love about this zucchini mac and cheese recipe is that even your kids will love it! By grating the zucchini, the texture is well hidden!

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Ingredients

454 g fusilli
200 g Le Calumet Smoked cheese WITH THE CRUST, grated
270 g sharp cheddar cheese, grated
2 teaspoons cornstarch
1 small yellow onion, finely chopped
2 large garlic cloves, finely chopped
2 cups grated zucchini (about 3 small), well squeezed to remove as much liquid as possible
1 teaspoon paprika
1 teaspoon Italian spices
1 teaspoon salted herbs from Bas-du-Fleuve
2 cups milk
Olive oil

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Preparation

In a large saucepan filled with boiling salted water, cook the pasta al dente according to package directions. Pour into a colander, drain and set aside.
In a large bowl, put the cheeses and cornstarch then mix. Set aside.
In the same pot heated over medium-low heat, add the onion, garlic and a drizzle of olive oil. Cook for 2 to 3 minutes, stirring constantly.
Add the zucchini, paprika, Italian spices, salted herbs, a drizzle of olive oil, season with salt and pepper then mix to combine. Cook for 5 minutes while stirring.
Add the milk and cheese then mix. Cook 3 to 4 minutes, stirring to melt the cheese.
Add the pasta, toss and cook for 2 to 3 minutes, stirring to coat well!

Our sommeliers suggest

Domaine Cibadiès Chardonnay

Languedoc-Roussillon, France

The Domaine Cibadiès Chardonnay, an aromatic, round white from Languedoc-Roussillon, has the roundness to keep up with a mac and cheese of sharp cheddar and smoked cheese without getting flattened. Its freshness cuts the creaminess between bites, and its yellow fruit notes, common in chardonnay, suit the tender zucchini. A white that makes mac and cheese feel almost fancy. See the product

Kveik Pale Ale, 5.2%

Le Coureur des Bois

Citrus and firm cheese get along better than you'd think, and that's what the pale ale plays on: orange, tangerine, grain. The grain in the beer meets the pasta, and the light hops go after the zucchini. A thirst-quenching beer with a rich dish is an old trick that works. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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