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.

prep time: 10 mins
cook time: 10 mins
total time: 20 mins
Servings: 2

  • 1 tbsp olive oil
  • 2 medium zucchini spiralized
  • 1 tbsp butter
  • 1/4 tsp mustard powder
  • 1/2 cup heavy cream
  • 1 tbsp all purpose flour
  • 1 cup shredded cheddar cheese
  • 1/4 tsp chili powder
  • salt to taste

  1. 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.
  2. In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. add in flour and whisk until smooth roux forms.  
  3. 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.
  4. add zucchini noodles to cheese sauce. Toss until zucchini is evenly coated in sauce. Serve immediately.

  • 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, cholesterol: 156mg, sodium: 395mg, potassium: 611mg, fiber: 1g, sugar: 5g, vitamin a: 2110iu, vitamin c: 35.1mg, calcium: 477mg, iron: 1.3mg, net carbs: 10g

Recipe adapted From : @ https://kirbiecravings.com/

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