Zucchini Mac and Cheese

Would you believe me if I told you that my kids’ new favorite recipe is one that’s jam-packed with zucchini? And, no, it’s not even a decadent chocolate zucchini cake. Rather, it’s a rich, creamy zucchini mac and cheese with a savory cheese sauce that perfectly masks 2 cups of the squash so that it’s almost imperceptible. If you have kiddos (or picky partners) for whom vegetables are a tough sell, then this zucchini recipe is for you.

What’s even better about this stovetop mac and cheese is that it’s almost entirely a one-pan recipe. You don’t even have to drain the pasta or make a roux; the trick is to boil the noodles in just enough water so you can use every last starchy drop of it to make the velvety-smooth cheese sauce. It’s the perfect summer side dish and a classic comfort food—plus it’s chock-full of undercover nutrition.

Zucchini Mac and Cheese Ingredients

• Water: Using the proper amount of water is essential if you want this recipe to be a no-drain, one-pot macaroni and cheese.
• Salt: Salt is essential for seasoning the pasta water (it makes a difference, trust us) and enhancing the cheesy flavors in the silky, rich sauce.
• Pasta: Our favorite pasta shapes for macaroni recipes include cavatappi, penne, shells and classic elbow macaroni.
• Whole milk: For a wonderfully rich and creamy sauce, opt for whole milk. If you’re feeling extra indulgent, you could even opt for half-and-half cream.
• Cream cheese: I love using cream cheese to make cheesy sauces without a roux. It contains natural stabilizers that prevent separation that ensure the sauce turns out perfectly smooth.
• Spices: In addition to salt, this easy zucchini mac and cheese is flavored with garlic powder and onion powder for a little zip, and white pepper for some extra bite.
• Zucchini: Zucchini contains a surprising amount of water. For this reason, you must drain and remove excess moisture with a paper towel (or try this nifty zucchini trick using a French press) before adding the zucchini to the recipe. Either way, grate the zucchini first before anything else to ensure you remove as much water as possible.
• Cheese: Extra-sharp cheddar lends a classic taste and yellow hue to the mac and cheese, while Parmesan adds an aged, nutty flavor.
• Garlic-butter cracker topping: Toasting crushed Ritz crackers in a bit of butter with garlic powder adds an aromatic and flavorful topping to this irresistible zucchini mac and cheese.
• Fresh parsley: This herb is a simple, optional garnish that adds color and freshness to the dish. You could also add chopped basil, oregano or thyme before serving the mac for extra flavor.

Directions

Step 1: Cook the pasta

Pour 4 cups of water and 1/2 teaspoon of salt into a large stockpot, and bring it to a boil. Add the pasta. Cook the pasta, stirring occasionally, for 8 minutes. Do not drain the water.

Step 2: Make the topping

Meanwhile, in a separate small skillet, combine the crushed crackers, butter and 1/2 teaspoon of garlic powder. Cook them over medium heat until the crumbs begin to toast and turn golden. Set the topping aside.

Step 3: Add dairy and spices

Add the milk, cream cheese, remaining 1/2 teaspoon of garlic powder, salt, onion powder and white pepper to the pot of noodles. Stir until the mixture is creamy.

Editor’s Tip: Pasta water is like liquid gold when making a luxurious cheese sauce without a classic roux. The starches in the water help thicken and stabilize the sauce.

Step 4: Stir in the zucchini

Add the zucchini, stir to combine it with the pasta, and cook for one to two minutes. Remove the pot from the heat.

Step 5: Make it cheesy

Gradually add the cheddar and Parmesan, stirring until they’re completely melted before adding more cheese.

Editor’s Tip: If your sauce is too thick at this point, you can add a splash of milk or water to thin it to your desired consistency.

Step 6: Add the cracker-crumb topping

Top the pasta with the reserved toasted garlic cracker crumbs and garnish it with parsley, if desired.

Zucchini Mac and Cheese Variations

• Bake it: If you’re committed to the baked mac and cheese life, you can finish the recipe in the oven if you’d like. If you go this route, there’s no need to toast the cracker crumbs earlier in the recipe. Instead, melt the butter and toss it with the crackers and garlic powder. Once the mac and cheese has been prepared on the stovetop as directed, transfer it to a greased 13×9-inch baking dish and sprinkle the topping evenly over the surface (feel free to add a little extra shredded cheese). Bake it at 350º for 10 to 15 minutes or until the cracker crumbs are golden and the mac is bubbly. Serve it hot.
• Try other toppings: If you don’t have Ritz-style crackers, try topping this zucchini mac and cheese with panko bread crumbs, crushed pretzels, homemade bread crumbs, cornflakes or Cheez-Its. They all make divine casserole toppings when toasted with butter and garlic.
• Lighten it up: For a slightly lighter spin, you can use Neufchatel cheese in place of cream cheese. You could also use processed white or yellow American cheese as an alternative.
• Add more vegetables: Add finely shredded yellow squash or carrots to the pasta for added color, texture and nutrition.
• Turn it into a main dish with protein: Make this an all-in-one meal by stirring cooked and crumbled Italian sausage or ground beef into the zucchini mac and cheese before serving. Sliced grilled chicken, pulled pork, cooked bacon, sauteed shrimp and drained, canned tuna are wonderful options for protein-rich mix-ins.

How to Store Zucchini Mac and Cheese

Zucchini mac and cheese should be stored in an airtight food storage container in the refrigerator. Enjoy it within three to four days for the best taste and texture.

Can you make zucchini mac and cheese ahead of time?

To make zucchini mac and cheese in advance, prepare the recipe as directed, omitting the crumb topping until you’re ready to reheat and serve the pasta.

What’s the best way to reheat zucchini mac and cheese?

Reheating pastas low-and-slow on the stovetop is the key to keeping the sauce smooth and creamy. Blasting leftover mac with high heat can cause the sauce to split or curdle, so use gentle heat, stir occasionally, and add a splash of milk, water or cream (if needed) to slowly warm and rehydrate the pasta.

Can you freeze zucchini mac and cheese?

No. Recipes containing a lot of dairy or zucchini do not typically freeze or reheat well. The zucchini will become mushy and slimy, and the dairy-based casseroles and pastas often split or curdle, impacting their texture.

Zucchini Mac and Cheese Tips

Do you have to cook zucchini before adding it to mac and cheese?

Nope! Since the zucchini is finely shredded, it cooks very quickly using just the heat of the pasta and sauce. Make sure to drain the shredded zucchini thoroughly to ensure the mac and cheese doesn’t become watery.

Do you need to peel zucchini before shredding it?

It depends. If you’re hoping to hide the zucchini, then peeling the zucchini will remove the dark green skin and help the zucchini blend seamlessly into the sauce and pasta. If hiding the zucchini is not a concern, then you can skip the peeling. In fact, keeping the skin retains more of the vegetable’s fiber and antioxidants (and adds a nice color contrast, too).

How do you make zucchini mac and cheese with zoodles?

If you’d like to skip the pasta altogether, use a spiralizer to make zoodles (rather than shredding the zucchini). Saute the zucchini noodles in a drizzle of olive oil over medium heat until they begin to soften. Meanwhile, make the cheese sauce on the stovetop in a saucepan over medium heat. Melt the cream cheese in 1 cup of milk, whisking it until it’s smooth. Slowly add the remaining cup of milk, then add the seasonings. Remove the noodles from the heat and stir in the cheeses. Once the sauce is smooth and the cheese is melted, add the zoodles and toss to coat them. Top them with toasted garlic-butter cracker crumbs that have been prepared as directed (use gluten-free crackers if necessary).

What are the best cheeses for zucchini mac and cheese?

Any melting cheese will work wonderfully in zucchini mac and cheese. For the best taste, choose one or more cheese varieties that offer a balance of nutty, buttery, sharp, tangy and funky flavors. Popular combinations usually include Gouda, fontina, Gruyere and Monterey Jack. Pairing a softer melting cheese with a harder aged cheese like Parmesan, Asiago or Romano, is a great way to build complexity and flavor.

No matter what varieties you choose, always, always, always grate cheese fresh from a block, if possible. Bagged shredded cheese, while convenient, includes additives meant to prevent the shreds from clumping. These often inhibit cheese from melting smoothly, which can cause the mac and cheese sauce to have a gritty, grainy or lumpy texture.