Pastas & noodles , Main dishes , Vegetarian dishes

Zucchini mac and cheese

Name: Zucchini mac and cheese
Prep time: 25 min
Cook time: 25 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

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

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!

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