Zuccini Mac and Cheese with Chickpea Pasta

Here's some fun facts about zucchini and chickpeas!

1. Zucchini is high in antioxidants which help to fight off free radicals and decrease inflammation.

2. Chickpeas are loaded with protein which help to build muscles. They also contain a good amount of zinc which help to boost the immune system.

3. Zucchini is great for healthy digestion because it contains water, soluble fiber, and insoluble fiber.

4. Chickpeas are low in saturated fat and cholesterol free.

5. Zucchini is low carb. There are only about 3 grams of carb per cup of zucchini which is great for those trying to lower their carb intake.

6. Chickpeas help regulate blood sugar because they digest slowly without spiking blood glucose levels.

7. Zucchini promotes healthy eyes too! It contains Vitamin C and beta-carotene which are two important nutrients for eye health.

8. Chickpeas help protect your skin. The manganese found in chickpeas acts as a natural sunblock and protect your skin from UV rays.

9. Zucchini also boosts energy because it contains B-vitamins.

Recipe inspired and adapted from https://www.ambitiouskitchen.com/zucchini-mac-and-cheese/

INGREDIENTS:

• 10 ounces dry pasta shells (gluten free if desired)

• 2 tablespoons butter

• ¼ cup whole wheat pastry flour (or sub regular flour or GF all purpose flour)

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 1 1/2 cups unsweetened cashew milk, almond milk or regular milk (from the carton or homemade if you prefer)

• 1/4 teaspoon salt, plus more to taste

• Freshly ground black pepper

• 6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)

• 1 1/2 heaping cups shredded zucchini that’s been squeezed of excess moisture with a paper towel

For topping:

• 2 oz sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)

INSTRUCTIONS:

1. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.

2. While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.

3. Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir until completely melted. Finally fold in cooked noodles and shredded zucchini. Taste and add more salt and pepper, if desired.

4. OPTIONAL BUT RECOMMENDED: Top mac and cheese with 2 ounces of shredded cheddar cheese. At this point you can either serve the mac and cheese as is and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side dish.

As always, if you make this Zucchini Mac and Cheese with Chickpea pasta, please be sure to leave a comment and a star rating below. I always love hearing feedback from you all!