Mac & Cheese

Zucchini Mac & Cheese Recipe

Prep Time: 10 min  |  Cook Time: 10 min  |  Servings: 4  |  Calories:
web ZoodlesCheese 2
Prep Time
10 min
Cook Time
10 min
Servings
4

This mac & cheese uses zucchini noodles that you can find in the grocery store produce section or that you can make if you have a vegetable spiralizer. Sun-dried tomatoes, bacon and Sargento® Reserve Series™ Aged Italian Blend Cheese bring layers of complex flavor to this dish, a great “pasta” option!

Ingredients
  • 1 tbsp. Olive oil
  • ½ cup Sun-dried tomatoes packed in oil, chopped
  • 1 tbsp. Cornstarch
  • 1 ½ cups Sargento® Reserve Series™ Aged Italian Blend
  • 2 tbsp. Butter
  • 1 cup Heavy whipping cream
  • 1 cup Chicken or vegetable broth
  • 10 cups Pre-cut zucchini noodles
  • 1 tsp. Kosher salt
  • 4 slices Cooked bacon, crumbled
Directions
  1. In a large saucepan, bring 6 cups of water to a simmer over low heat. Add olive oil and salt.
  2. Add zucchini noodles. Cook for one minute, then plunge noodles into an ice bath to stop the cooking process. Drain well and pat dry on a clean dish towel. Set-aside.
  3. Pre-heat a large skillet over medium heat. Add chicken broth and cream. Bring a boil. Combine cheese and cornstarch, then stir into broth mixture. Cook until Thickened(about 2 minutes) Gently fold in sun-dried tomatoes and zucchini noodles.
  4. Remove pan from heat and spoon cheesy zucchini noodles onto plates. Sprinkle crumbled bacon on top and serve.

Nutrition Facts
4 Servings
Amount Per Serving
% Daily Value*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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