Zucchini Stuffed with Macaroni and Cheese
Enjoy a creative twist on a classic with Zucchini Stuffed with Macaroni and Cheese! A cheesy, delicious, and healthier way.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookinghub.com.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Saucepan
- Whisk
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Grater
- Skillet
- Mixing bowl
- Wooden spoon
- Aluminum foil
Ingredients
- 4 PCS ofzucchini (medium, about 8 inches long)
- 1 TBSP ofolive oil
- 1 Pinch ofsalt (adjust if needed, to taste)
- 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed, to taste)
- 8 OZ ofmacaroni (or small shells)
- 2 TBSP ofunsalted butter
- 2 TBSP ofall-purpose flour
- 1 ½ cups ofwhole milk
- 1 TSP ofDijon mustard
- ½ TSP ofonion powder (dried)
- ¼ TSP ofdried garlic powder
- 1 Pinch ofcayenne pepper (chili) (spicy)
- 2 cups ofsharp cheddar cheese - shredded
- ½ cups ofgruyère cheese - shredded (or Monterey Jack cheese)
- ½red bell pepper - finely diced
- 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed)
- ¼ cups ofpanko breadcrumbs (or other kind of breadcrumbs)
- 1 TBSP ofunsalted butter - melted
- 1 TBSP ofparmesan cheese - grated
- ½ cup ofsharp cheddar cheese - shredded
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