Zucchini Macaroni And Cheese - cooking recipe
Ingredients
-
6 oz. elbow macaroni
2 medium zucchini, coarsely shredded (about 10 oz.)
1/4 lb. low-fat Cheddar cheese
1/2 c. skim milk
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
dash of cayenne
Preparation
-
Cook macaroni in a large saucepan of boiling, salted water until tender, but still firm (7 to 10 minutes).
Stir in shredded zucchini during last minute.
Scoop out and reserve 1/4 cup cooking liquid.
Drain macaroni and zucchini.
Place in 1 1/2-quart microwavable serving casserole.
Add the reserved liquid and remaining ingredients.
Mix well.
Microwave on High for 4 minutes, then stir.
Sprinkle with additional paprika.
Cook 1 more minute. Or can bake in 375\u00b0 oven for 20 minutes, until hot and bubbly. Serves 4.
Leave a comment