Image of Zucchini Broccoli Mac and Cheese

Zucchini Broccoli Mac and Cheese

Category

Mac & Cheese

Servings

6

Prep Time

25 minutes

Cook Time

25 minutes

When you’re craving comforting mac and cheese but want a healthier version than the traditional recipe, this Zucchini Broccoli Mac & Cheese with a deliciously creamy cheddar cheese sauce will not disappoint. Using whole grain pasta and adding veggies is an easy way to add in extra nutrients without sacrificing flavor. Make this Cabot mac and cheese recipe for a convenient weeknight dinner the whole family will enjoy. Then share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.


To make 6 servings of this veggie-filled mac and cheese recipe, begin by preheating your oven to 350°F.


Cook the pasta in a generously salted pot of water just until al dente (per package directions).


Add the broccoli florets to another large pot and just cover with water. Bring to a low boil and cook until tender. When done, reserve ¼ cup of the cooking water and drain the florets.


Melt the Cabot Unsalted Butter in a large sauté pan over medium low heat. Once melted, add the shallots and sauté until soft and translucent. Then add the garli and reduce the heat to low, cooking for one minute.


Next, add the flour to the sauté pan and stir until it forms a roux or paste. While simultaneously whisking, pour in the milk and stir until sauce is thickened. Add in the Cabot New York Extra Sharp Cheddar and continue to stir gently until the cheese is completely melted and the sauce is creamy.


Season with the ground mustard, salt, and black pepper. Turn off the heat.


Add the cooked broccoli and ¼ cup of the reserved cooking water to a food processor. Pulse on high several times until fully puréed. There should be roughly 1 cup of broccoli purée.


Stir the broccoli purée and the grated zucchini into the cheese sauce. Add the cooked pasta to the saucepan and gently turn and fold the pasta into the sauce until it is evenly coated.


Transfer the pasta mix to a casserole dish and sprinkle an additional handful of Cabot New York Extra Sharp Cheddar on top with a few cracks of black pepper.


Bake for 25 minutes until the cheese is melted. Allow the dish to cool slightly before serving.


For another delicious Cabot mac and cheese recipe with veggies, try our Butternut Squash Mac & Cheese. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this tart Zucchini Broccoli Mac & Cheese, so please rate and review the recipe when you have the chance.

Ingredients

  • 1 1-pound box whole grain rotini pasta
  • 1 medium head broccoli, cut into florets
  • 3 tablespoons Cabot Unsalted Butter

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 6 ounces Cabot New York Extra Sharp Cheddar, yellow or white, grated (about 1½ cups), plus more for topping

  • ¼ teaspoon ground mustard
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 cup grated zucchini
Image of Zucchini Broccoli Mac and Cheese

Directions

  1. PREHEAT the oven to 350°F.
  2. COOK the pasta in a generously salted pot of water just until al dente, as per package directions.
  3. ADD the broccoli florets to another large pot and just cover with water. Bring to a low boil and cook until tender. When done, reserve ¼ cup of the cooking water and drain the florets.
  4. MELT the butter in a large sauté pan over medium low heat. Once melted, add the shallots and sauté until soft and translucent. Add the garlic, reduce the heat to low, and cook for one minute. Add the flour to the sauté pan and stir until it forms a roux or paste. While simultaneously whisking, pour in the milk and stir until sauce is thickened. Add in the Cabot New York Extra Sharp Cheddar and continue to stir gently until the cheese is completely melted and the sauce is creamy.
  5. SEASON with the ground mustard, salt, and black pepper. Turn off the heat.
  6. ADD the cooked broccoli and ¼ cup of the reserved cooking water to a food processor. Pulse on high several times until fully puréed. There should be roughly 1 cup of broccoli purée.
  7. STIR the broccoli purée and the grated zucchini into the cheese sauce. Add the cooked pasta to the saucepan and gently turn and fold the pasta into the sauce until it is evenly coated.
  8. TRANSFER the pasta mix to a casserole dish and sprinkle an additional handful of Cabot New York Extra Sharp Cheddar on top with a few cracks of black pepper.
  9. BAKE for 25 minutes until the cheese is melted. Allow the dish to cool slightly before serving.

Nutrition

Nutrition

Serving Size
1/6 recipe
per serving
Calories
360
Amount/Serving % Daily Value
Fat
10 grams
15%
Saturated Fat
5 grams
25%
Cholesterol
25 milligrams
8%
Sodium
510 milligrams
21%
Carbs
61 grams
20%
Fiber
8 grams
32%
Sugar
5 grams
Protein
16 grams
Calcium
127 milligrams
15%