Zucchini Noodles Coated In A Creamy Cheese Sauce

Zucchini Noodles “Mac & Cheese” is zucchini noodles with cheese sauce, a healthier, low carb model of macaroni and cheese, replacing macaroni pasta with zucchini noodles. Near up image of a fork twirling some zucchini noodles in cheese sauce.

December is continually a intricate month to stay on a healthful consuming direction. I attempt to indulge a touch extra this time of yr, but still contain healthier options each time viable. Like this lighter low carb model of mac and cheese.


  •  1 tbsp olive oil
  •  2 medium zucchini spiralized
  •  1 tbsp butter
  •  1 tbsp all purpose flour
  •  1 cup shredded cheddar cheese
  •  1/4 tsp mustard powder
  •  1/2 cup heavy cream
  •  1/4 tsp chili powder
  •  salt to taste


  1. upload olive oil to a massive skillet and produce to medium high warmness. as soon as oil is hot, add in zucchini noodles. cook till water releases and zucchini are simply cooked (gentle but still crisp). flip off warmth. Drain zucchini noodles and pat dry.
  2. In a medium saucepan, upload butter. bring saucepan to low warmness until butter is melted. upload in flour and whisk until easy roux bureaucracy.  
  3. upload in heavy cream, cheese, mustard and chili powder. bring saucepan to medium warmth. Whisk and stir till cheese is completely melted and sauce is thick and smooth. flavor and upload salt if wished.
  4. upload zucchini noodles to cheese sauce. Toss until zucchini is lightly coated in sauce. Serve without delay.

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