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.

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