Zucchini & Avocado Mac & Cheese

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

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!

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.

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the goods

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Zucchini Avocado Mac and Cheese

The best green mac you'll ever have! Zucchini, avocado, spinach, and it's so cheesy!

5 from 1 vote

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 cups

Calories: 302kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Small saucepan
• Whisk

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

Instructions

• 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.

Video

Notes

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

 

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Nutrition

Serving: 1cup | Calories: 302kcal