Mac and Cheese with Roasted Zucchini and Garlic
A quick, comforting mac and cheese topped with roasted zucchini and garlic, finished with crispy breadcrumbs. Ready in about 20 minutes, perfect for a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 20g
Ingredients
- 8 oz elbow macaroni
- 2 medium zucchini
- 4 cloves garlic cloves
- 1.5 cups shredded cheddar cheese
- 1 cup milk
- ½ cup breadcrumbs
Instructions
- 1
Preheat oven to 425°F. Slice 2 zucchini into half-moons and toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet with 4 garlic cloves (skin on). Roast until zucchini is golden and tender, about 15 minutes.
- 2
Meanwhile, cook 8 oz macaroni in salted boiling water until al dente, about 7 minutes. Drain and return to pot.
- 3
In a small saucepan, heat 1 cup milk over medium until steaming. Remove from heat and stir in 1.5 cups shredded cheddar until smooth. Season with salt and pepper.
- 4
Squeeze roasted garlic from skins and mash. Add to cheese sauce along with roasted zucchini. Pour over macaroni and stir to combine.
- 5
Sprinkle 0.5 cup breadcrumbs over top and broil for 2-3 minutes until golden and crispy. Serve hot.
Tools you’ll need
- Baking sheet
- Large pot
- Small saucepan
- Oven with broiler
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