When I heard about “green mac” I was instantly intrigued. I found out about this craze from The Scarlet Pepper’s Green Mac & Cheese recipe. She said it is a recipe her kids totally love…so I guess I am a kid at heart still because I was drooling simply reading the ingredients!

I am a fam of finding ways to sneak veggies into foods that seem ‘unhealthy.’ (The dietitian in me can’t help it). I have made a sweet potato mac and a butternut squash mac as well so I am super excited to be sharing this macaroni and cheese recipe with you now! 

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!

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How do you amp up the nutrition in your favorite go to foods? And tell me – do you like nutritional yeast?!

Let’s make some mac and cheese…

Zucchini and Avocado Mac & Cheese

The best green mac you’ll ever have! Zucchini, avocado, spinach, and all the cheese!

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 cups

Author: Tawnie Kroll

Ingredients

• 1 zucchini, fresh
• 2 cup elbow macaroni
• 1/2 cup fresh cherry tomatoes halved
• 1 cup frozen spinach
• 1 bunch fresh basil
• 1 large avocado
• 2 Tbsp. unsalted butter
• 1 Tbsp. All-Purpose flour
• 1/2 cup skim milk
• 1/2 cup Velveeta shredded cheddar cheese
• 2 Tbsp. shredded mozzarella cheese
• 2 Tbsp. Nutritional Yeast
• 2 tsp. red pepper chili flakes
• salt and pepper TT

Instructions

• Cook the macaroni according to package directions.
• Chop zucchini into small pieces. Bring a medium pot of water to boil, boil for 15 minutes. Once boiled, drain water and puree in a food processor. Add in avocado and basil and blend again.
• In a skillet over medium heat, mix 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and another Tbsp. butter. Stir until mixed well.
• Add in the cooked macaroni, halved cherry tomatoes, Velveeta, nutritional yeast, and seasonings. Mix well. Serve warm and top with mozzarella cheese.

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Notes

If you are totally against Velveeta, you can make a basic white sauce instead:

Makes 1 cup:
2 tablespoons butter
2 tablespoons all-purpose flour
Pinch of salt
1 cup 2 % milk
pinch of turmeric for “cheese” color
Melt butter over medium heat in a small saucepan. Whisk in the flour, salt, and turmeric until smooth. Gradually whisk in the milk, adding it slowly, until the mixture just comes to a boil. Cook and stir for 2 minutes or until thickened