4.50 from 2 reviews

Zucchini & Avocado Mac & Cheese

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mac and cheese in a white bowl

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.

zucchini avocado mac and cheese in a pan

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:

  • 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…

  1. Cook macaroni noodles until al dente in a large pot. Set aside.
  2. Boil zucchini until fork tender.
  3. Process zucchini, avocado and basil in a food processor.
  4. Make the green avocado sauce.
  5. Add pasta, stir, season with salt and pepper and enjoy!
mac and cheese in a pan

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.

Which delicious, cheesy dish do you like more?

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.

mac and cheese in a white bowl
4.50 from 2 reviews

Zucchini Avocado Mac and Cheese

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6 cups
The best green mac you'll ever have! Zucchini, avocado, spinach, and it's so cheesy!


  • 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.


  • Cook the macaroni according to package directions and set pasta aside.
  • Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
  • Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
  • 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.
  • 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.



Use your favorite cheddar cheese in place of Velveeta if you prefer. 

Nutrition Information

Serving: 1cup, Calories: 302kcal (15%)

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.

avocado mac and cheese
Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Grace Cook

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.


Interesting twist to mac and cheese. Can’t wait to try this out. Thanks for sharing

Jenna Arkelian

Can’t wait to try this!

Christin Hebron

Looks delicious! I am so glad you liked the recipe! I definitely need to try your version.

Sonali- The Foodie Physician

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 🙂