Zucchini Avocado Mac and Cheese

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

Course Main Course

Cuisine American

Keyword macandcheese

Prep Time 20

Cook Time 20

Total Time 40

Servings cups

Calories 302kcal

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