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When it comes to comfort food, few dishes can compete with the creamy, cheesy goodness of macaroni and cheese. Now, imagine taking that beloved classic and infusing it with the fresh, nutritious goodness of zucchini—creating a unique dish that is both indulgent and wholesome. Enter the Cheesy Zucchini Delight: a one-pot recipe that combines the nostalgia of mac and cheese with the vibrant flavor of zucchini cookies. This innovative dish not only tantalizes the taste buds but also offers a clever way to sneak some vegetables into your meal.

One-Pot Zucchini Cookies Mac and Cheese

Discover the joy of cooking with our Cheesy Zucchini Delight, a one-pot recipe that combines the creamy comfort of traditional mac and cheese with the nutritional benefits of zucchini. This innovative dish is easy to prepare and perfect for busy weeknights. With its rich flavors and satisfying textures, you can enjoy a delicious meal while sneaking in some veggies. Transform your comfort food favorites with this unique and wholesome take on a classic. Perfect for the whole family!
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Ingredients
  

1 cup elbow macaroni

2 medium zucchinis, grated

2 cups sharp cheddar cheese, shredded

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

½ cup breadcrumbs

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (for garnish)

Optional: ¼ cup grated Parmesan cheese for topping

Optional: ¼ cup chopped nuts (walnuts or pecans for the cookie style)

Instructions
 

Prepare the Zucchini: Begin by washing and grating the zucchinis. If they seem particularly watery, sprinkle them lightly with salt and let them sit in a colander for about 10 minutes to draw out excess moisture. Gently squeeze and pat them dry with a paper towel.

    Cook the Pasta: In a large pot, heat 2 cups of water over medium-high heat. Once boiling, add the elbow macaroni and cook until al dente, about 7-8 minutes. Stir occasionally to prevent sticking.

      Make the Cheese Sauce: Once the macaroni is cooked, drain any remaining water (if needed). To the pasta, add the milk, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir to combine. Cook over medium heat until the mixture begins to gently bubble.

        Incorporate Zucchini and Cheese: Mix in the grated zucchini, half of the shredded cheddar cheese, and stir well until the cheese melts and the zucchini integrates into the sauce, making it creamy.

          Top with Breadcrumbs and Nuts: In a separate bowl, toss together the breadcrumbs and chopped nuts (if using) with olive oil to create a crispy topping. Sprinkle this mixture evenly over the mac and cheese.

            Cheese It Up: Finish by adding the remaining cheddar cheese and Parmesan cheese (if using) on top of the breadcrumb layer.

              Bake to Perfection: Preheat your oven to 350°F (175°C). Transfer the pot to the oven and bake for about 15-20 minutes or until the top is golden brown and crispy.

                Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy the unique blend of cheesy goodness with a hint of zucchini sweetness!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings