Zucchini Noodles Mac & Cheese Recipe
Introduction
This Zucchini Noodles Mac & Cheese offers a lighter twist on the classic comfort food by replacing pasta with tender zucchini noodles. It’s creamy, cheesy, and perfect for a quick, satisfying meal that’s low in carbs but high in flavor.
Ingredients
- 1 tbsp olive oil
- 2 medium zucchini (spiralized)
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1 cup shredded cheddar cheese
- 1/4 tsp mustard powder
- 1/2 cup heavy cream
- 1/4 tsp chili powder
- Salt (to taste)
Instructions
- Step 1: Add olive oil to a large skillet and heat over medium-high. When hot, add zucchini noodles and cook until they release water and become tender but still crisp. Turn off the heat, then drain and pat the noodles dry.
- Step 2: In a medium saucepan, melt butter over low heat. Whisk in the flour to form a smooth roux.
- Step 3: Slowly add heavy cream, cheddar cheese, mustard powder, and chili powder. Increase heat to medium and stir until the cheese melts completely and the sauce thickens. Season with salt to taste.
- Step 4: Toss the drained zucchini noodles in the cheese sauce until evenly coated. Serve immediately for the best texture and flavor.
Tips & Variations
- Use freshly shredded cheese for a smoother sauce that melts better.
- Try adding a pinch of smoked paprika or garlic powder to deepen the flavor.
- For a dairy-free option, substitute heavy cream and cheese with your favorite plant-based alternatives.
- To remove excess moisture from zucchini, salt the noodles and let them sit for 10 minutes before cooking, then pat dry.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring frequently to keep the sauce smooth. Avoid microwaving for long, as zucchini can become watery and lose texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can swap cheddar for cheeses like mozzarella, gouda, or a sharp white cheddar for different flavors. Just make sure the cheese melts well to maintain a creamy sauce.
How do I prevent zucchini noodles from becoming soggy?
Cook the zucchini noodles briefly over medium-high heat to remove excess moisture, then drain and pat dry before adding the sauce. Avoid overcooking and serving immediately for the best texture.
Print
Zucchini Noodles Mac & Cheese Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Carb
Description
A delicious and healthier twist on classic mac & cheese using spiralized zucchini noodles. This recipe features a creamy cheddar cheese sauce enhanced with mustard and chili powder, combining comfort food satisfaction with a light, low-carb alternative.
Ingredients
Zucchini Noodles
- 1 tbsp olive oil
- 2 medium zucchini (spiralized)
Cheese Sauce
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1 cup shredded cheddar cheese
- 1/4 tsp mustard powder
- 1/2 cup heavy cream
- 1/4 tsp chili powder
- salt (to taste)
Instructions
- Cook Zucchini Noodles: Add olive oil to a large skillet and heat over medium-high heat. Once hot, add the spiralized zucchini noodles and cook until they release water and become tender but still retain a slight crispness. Turn off the heat, drain the noodles well, and pat dry with paper towels to remove excess moisture.
- Make Roux: In a medium saucepan, melt butter over low heat. Once melted, whisk in the all-purpose flour and continue whisking until a smooth roux forms without any lumps.
- Prepare Cheese Sauce: Gradually add heavy cream, shredded cheddar cheese, mustard powder, and chili powder to the roux. Bring the saucepan to medium heat and whisk continuously until the cheese completely melts and the sauce thickens into a smooth, creamy consistency. Taste and season with salt as needed.
- Combine and Serve: Toss the cooked zucchini noodles in the cheese sauce until they are fully coated. Serve immediately to enjoy the creamy mac & cheese at its best.
Notes
- Be careful not to overcook the zucchini noodles to prevent them from becoming mushy.
- Drying the zucchini noodles after cooking helps avoid a watery cheese sauce.
- For a lower fat version, substitute heavy cream with half-and-half or milk, though sauce may be less rich.
- Feel free to add herbs like parsley or a sprinkle of paprika for extra flavor.
- This dish is best served fresh; leftovers can be refrigerated and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Zucchini noodles, Mac and cheese, Low carb, Cheddar cheese sauce, Healthy comfort food, Spiralized vegetables
