Zucchini Noodles Mac & Cheese
Zucchini noodles coated in a creamy cheese sauce. This is a healthier, low carb version of macaroni and cheese, replacing macaroni pasta with zucchini noodles.
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
- Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles and pat dry.
- In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms.
- Add in heavy cream, cheese, mustard and chili powder. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth. Taste and add salt if needed.
- Add zucchini noodles to cheese sauce. Toss until zucchini is evenly coated in sauce. Serve immediately.
Notes
- For this recipe I used this spiralizer*.
- I also own and recommend this handheld one.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.5of recipe, Calories: 594kcal, Carbohydrates: 11g, Protein: 18g, Fat: 54g, Saturated Fat: 30g, Sodium: 395mg, Fiber: 1g, Sugar: 5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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