Zucchini & Avocado Mac & Cheese
This post may contain affiliate links. Please read our disclosure policy.
Say hello to your new favorite comfort food recipe: Avocado Mac and Cheese!
When I heard about “green mac” I was instantly intrigued. Green mac? No way. I had to come up with my own and I landed on creating this avocado mac and cheese recipe.
I am a fan of finding ways to sneak veggies into foods that seem ‘unhealthy.’ (The dietitian in me can’t help it).
If you love this mac and cheese check out this sweet potato mac and butternut squash mac recipe too. Or this pumpkin mac or no-boil mac with broccoli!
In addition to the zucchini, avocado, and frozen spinach, I used nutritional yeast.
Information on nutritional yeast:
- Rich in B vitamins
- High in protein (great source for vegans)
- 2 Tbsp. = 8-10g protein and 5-9 carbohydrates, 4-5 g fiber
- Strong flavor – some saw it is similar to actual cheddar cheese
- It does make for a great substitute for cheese if you live a vegan/vegetarian lifestyle!
- Ways to use it: Sprinkled on salads, mixed with quinoa, rice, potatoes, popcorn, roasted veggies, or in this recipe!
OK ok okaaaay, so if you read the ingredients below you WILL see that I used Velveeta. Yep. Sue me. It takes any macaroni and cheese recipe to the next level and I know you know it!!
Only 1/2 cup is used. It’s OK to splurge. After all, this is macaroni and CHEESE!
Avocado Mac & Cheese Ingredients:
(For the full recipe, scroll down to the recipe card below)
- Elbow Noodles
- Zucchini
- Basil, fresh
- Avocado
- Butter
- Flour
- Milk
- Frozen Spinach
- Velveeta (or your favorite cheddar cheese or white cheddar)
- Salt & Pepper
- Cherry Tomatoes
- Mozzarella
Let’s make some mac and cheese…
(For the full recipe, scroll down to the recipe card below)
- Cook macaroni noodles until al dente in a large pot. Set aside.
- Boil zucchini until fork tender.
- Process zucchini, avocado and basil in a food processor.
- Make the green avocado sauce.
- Add pasta, stir, season with salt and pepper and enjoy!
Tips for making mac and cheese:
- Make the noodles in advance so when it’s time to throw it all together, you already have that done.
- You can use fresh or frozen spinach.
- Not a fan of Velveeta cheese? Use your favorite cheddar cheese instead!
- Reheating tips: heat in a saucepan on the stove and you may need to add more milk, just a few tablespoons or so.
the goods
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Zucchini Avocado Mac and Cheese
Ingredients
- 8 oz. elbow macaroni (about 4-5 cups cooked)
- 1 zucchini, quartered
- 1 bunch fresh basil, discard stems
- 1 large avocado, diced
- 2 Tbsp. unsalted butter, divided
- 1 Tbsp. All-Purpose flour
- 1/2 cup milk
- 1 cup frozen spinach, slightly thawed
- 1/2 cup Velveeta cheddar cheese (or cheese of choice)*
- 1 Tbsp. Nutritional Yeast
- salt and pepper to taste
- 2 tsp. red pepper chili flakes (optional)
- 1/2 cup fresh cherry tomatoes, halved
- 2 Tbsp. shredded mozzarella cheese
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the macaroni according to package directions and set pasta aside.8 oz. elbow macaroni (about 4-5 cups cooked)
- Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.1 zucchini, quartered
- Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.1 bunch fresh basil, discard stems, 1 large avocado, diced
- In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.2 Tbsp. unsalted butter, divided, 1 Tbsp. All-Purpose flour, 1/2 cup milk, 1 cup frozen spinach, slightly thawed
- Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.1/2 cup Velveeta cheddar cheese (or cheese of choice)*, 1 Tbsp. Nutritional Yeast, salt and pepper to taste, 2 tsp. red pepper chili flakes (optional), 1/2 cup fresh cherry tomatoes, halved, 2 Tbsp. shredded mozzarella cheese
Equipment
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This is a great recipe! I use the same water that I boil my zucchini in to cook the noodles, then once they’re done, I make the roux in the same pot! Made it so simple. I love that this is “healthified” and has minimal amounts of cheese. I did add the tomatoes in a bit earlier so they would be a bit more “cooked.” Overall, so creamy and delish! I’m mostly just sad I didn’t make it on St. Paddy’s! 😉
I think this sounds so yummy. But I have been diagnosed with celiac disease. Also have allergies to dairy and soy. Can this recipe be modified so those with these health issues can enjoy it? Thank you.
Hello, thanks! I am sure it can, although I haven’t tested it that way. Perhaps using non-dairy milk, vegan cheese, gluten free noodles and gluten free flour will work!
Interesting twist to mac and cheese. Can’t wait to try this out. Thanks for sharing
Thanks! Hope you love it!
Can’t wait to try this!
Looks delicious! I am so glad you liked the recipe! I definitely need to try your version.
Thank you Christin! So happy I stumbled across your recipe, thank you for the inspiration!! <3
Mac & Cheese is my all-time favorite! I love playing around with different flavors and ingredients and this beauty here looks fabulous! Thanks for all the great info about nutritional yeast 🙂
Same! I never really started getting adventurous with mac & cheese until a year or so ago. 🙂 Thank you!