Zucchini Mac and Cheese

Name: Zucchini Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 4 cups water; 1 teaspoon salt, divided; 16 ounces uncooked elbow macaroni; 1 cup crushed Ritz crackers; 2 tablespoons butter; 1 teaspoon garlic powder, divided; 2 cups whole milk; 1 package (8 ounces) cream cheese; 1/2 teaspoon onion powder; 1/4 teaspoon white pepper; 2 cups shredded zucchini, squeezed dry; 2 cups shredded extra sharp cheddar cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon minced fresh parsley, optional

Total Time Prep/Total Time: 25 min.

Yield 8 servings

Test Kitchen Approved

Loaded with three kinds of cheese and topped with buttery cracker crumbs, this stovetop zucchini mac and cheese is pure summer comfort.

Ingredients

4 cups water
1 teaspoon salt, divided
16 ounces uncooked elbow macaroni
1 cup crushed Ritz crackers
2 tablespoons butter
1 teaspoon garlic powder, divided
2 cups whole milk
1 package (8 ounces) cream cheese
1/2 teaspoon onion powder
1/4 teaspoon white pepper
2 cups shredded zucchini, squeezed dry
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley, optional

Directions

Bring 4 cups and 1/2 teaspoon salt to a boil in a large stock pot. Add macaroni; cook 8 minutes. Do not drain.
Meanwhile, in a small skillet, cook crushed Ritz crackers, butter and 1/2 teaspoon garlic powder over medium heat until the golden brown, 1-2 minutes. Set aside.
To the macaroni pot with the cooking water, stir in milk, cream cheese, remaining 1/2 teaspoon garlic powder, 1/2 teaspoon salt, onion powder and white pepper until creamy.
Stir in zucchini; cook 1-2 minutes. Remove from heat. Gradually stir in cheddar and Parmesan cheeses until melted. Top with the reserved toasted cracker mixture. Garnish with parsley to serve, if desired.

Nutrition Facts

1 serving: 553 calories, 29g fat (15g saturated fat), 74mg cholesterol, 689mg sodium, 56g carbohydrate (8g sugars, 3g fiber), 19g protein.