Zucchini mac and cheese

  • Preparation 25 min
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely



  • 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



  • 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!