Zoodle Mac & Cheese

by Rachel McCarthy
zoodle mac and cheese
Another Tuesday, another zoodle recipe! You may remember this recipe from a few weeks ago, and since then, I just can’t get zoodles off my mind! Not only are zoodles healthier than pasta, they are so much fun to make. {I used this spiralizer & it’s currently on sale!} I am always on a quest to find healthier versions of some of my favorite comfort foods, and this might be my favorite yet! It’s still the same basic cheese sauce recipe, but by swapping out the pasta for zucchini, it’s much more carb friendly. Check out the recipe below!

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Zoodle Mac & Cheese
by August-2-2016
A healthy spin on a traditional comfort food.
Ingredients
  • 2-3 zucchini
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 3/4 – 1 cup shredded white cheddar cheese
  • 3/4 cup low fat milk
  • to taste Salt and pepper,
  • 2 tablespoons olive oil
Instructions
Using a vegetable spiralizer, center the zucchini onto the circular coring blade and bring the pronged pusher up to meet the end of the zucchini (I used the “B” blade). Turn the handle and push the zucchini through to create the zoodles. In a large skillet, heat the olive oil over medium heat and sauté the zoodles for 2-3 minutes. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine; season with salt and pepper, if desired. Slowly add the milk, whisking to combine; cook until the mixture begins to bubble. Remove the saucepan from the heat and stir in the cheese. Once completely combined, transfer the cheese sauce to the skillet with the zoodles and stir to incorporate. Serve and enjoy!

6 thoughts on “Zoodle Mac & Cheese”

  4. We've been making a ton of spriralized recipes over the past few months because they're a great way to cut out carbs at night! Mac & Cheese is one of our favorite meals, so you'd better believe that I'm going to try this recipe out! Thanks for sharing!

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