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Stovetop Macaroni and Cheese Recipe

Macaroni and cheese is one of those dishes that fall squarely in my husband's repertoire of dishes he is known for. Grilled cheese, eggs benedict, hash browns, anything grilled or barbequed, he is your man.

My little man loves his pasta and macaroni and cheese is one of his favorite. While my husband was at work, I decided to set foot in his territory and made a (slightly) healthier version of macaroni and cheese. My version does not have butter and I also snuck in a serving of vegetables. Given it is still 25 degrees here in Vancouver, I wanted a recipe that did not require any baking. After all, who can wait that extra 30 minutes to eat macaroni and cheese?

2-1/4 to 2-1/2 cups whole milk
6 tbsp all purpose flour
500g macaroni pasta
1 large yellow zucchini, grated
2 cups cheddar cheese, grated
1 cup Parmesan cheese, grated
Pepper to taste

1. In a jar with a tight fitting lid, pour in milk and add in flour. Screw the lid on tight and shake until the flour has been fully incorporated.

Shake, shake, shake it up!
2. In a large pot, add salt to boiling water and cook the macaroni pasta until al-dente. Drain the pasta water.

3. In another large pot over medium-high heat, pour in 2-1/4 cups of the milk mixture and bring to a boil. Reduce to medium heat and add the grated zucchini and cook for a minute.

You can grate the zucchini or leave it chunky.
4. Add in the cheddar and Parmesan cheese. Stir frequently until the cheeses have melted.

Stir until the cheese melts

5. Pour the cheese sauce into the pot of macaroni noodles. Over medium heat, stir until the cheese sauce is fully mixed in. If the sauce is too thick for your liking, add a tablespoon of milk at a time until desired consistency is reached.

Creamy and delicious.
Source: Frugal Allergy Mom

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