A fun way to serve up Mac and cheese while getting your veggies in!
Ingredients
4 zucchini’s
Mac and veggie cheese (recipe below or use instant Mac of choice)
Panko Bread Crumbs
Directions
Preheat oven to 375
Slice zucchini’s in half lengthwise
Score zucchini’s with a small knife
Remove inside with a spoon(Use removed zucchini for soup or other recipes)
Place zucchini’s into a prepared baking dish
Spoon Mac and cheese into zucchini’s
Sprinkle tops with panko bread crumbs
Spray or brush with butter/oil (optional)
Bake in preheated oven for 15-20 minutes until zucchini is tender
Remove and cool slightly
Serve and enjoy!
Mac And Cheese Recipe
Ingredients
1 rounded cup of golden potatoes, chopped
3/4 cup of baby carrots, chopped
1 onion, chopped
1/2 rounded cup of Raw Cashews (optional)
3-4 garlic cloves
1 tablespoon chickenless flavor
2 tbls Dijon mustard
1/2 rounded cup of nut yeast
2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
Pepper
2 tbl Earth Balance Butter
2 tbl of flour
1-2 cups non dairy milk of choice
16oz of shells
Directions
Bring a large pot of salted water to a boil
Add in first 6 ingredients
Cook until veggies are soft to touch with fork
Turn off heat
Using a slotted spoon remove veggies and place into blender
Add in 1/2 cup of water from pan, Dijon mustard, salt, and garlic powder and nut yeast
Blend until liquefied
Adding milk if too thick
In a small sauce pan melt your butter over medium-high heat
Whisk in your flour
When flour and butter is thickened slowly whisk in your milk, roughly 1/2-1 cup
Turn off heat
Add flour mixture to blender
Blend until mixed
Set aside
Bring a large pot of salted water to a boil and cook your shells
Drain and return to pot
Pour in your veggie cheese sauce
Season with paprika, salt and pepper
Serve and Enjoy