Description
A delightful twist on classic mac and cheese, this Zucchini Cacio e Pepe Mac & Cheese combines creamy parmesan sauce with the fresh flavors of shredded summer zucchini and yellow squash, all seasoned with cracked black pepper for a light, comforting meal.
Ingredients
Pasta
- 8 oz pasta shells
Vegetables
- 1 cup zucchini, shredded (about 2 small zucchini)
- 1/2 cup yellow squash, shredded (about 1 small yellow squash)
Sauce
- 2 tbsp butter
- 1 tbsp cracked black pepper
- 1/4 cup flour
- 2 cups low fat milk
- 1 tsp salt
- 1 1/2 cup grated parmesan cheese
Instructions
- Cook Pasta: Cook the pasta shells according to the package directions until al dente. Drain and set aside.
- Prepare Vegetables: Shred the zucchini and yellow squash, then lay them flat on a paper towel. Sprinkle with salt and let sit to draw out excess moisture. Before adding to the sauce, squeeze out all the excess water carefully.
- Toast Pepper and Melt Butter: In a pan, melt the butter over medium heat and add the cracked black pepper. Toast the pepper in the butter for a couple of minutes to release its aroma.
- Make Roux: Gradually add the flour to the butter and pepper mixture, whisking continuously until a smooth roux forms and it cooks for about a minute.
- Add Milk: Slowly pour in the milk, about 1/2 cup at a time, whisking constantly. Allow the sauce to thicken before adding the next portion of milk, ensuring a smooth, creamy consistency.
- Finish Sauce: Stir in the grated parmesan cheese and the shredded zucchini and squash, mixing well to combine and heat through.
- Combine Pasta and Sauce: Add the cooked pasta shells into the sauce, stirring gently to coat all the pasta evenly.
- Serve: Serve the mac and cheese hot, garnished with additional parmesan cheese and cracked black pepper if desired.
Notes
- Pressing out excess water from shredded zucchini and squash is important to avoid a watery sauce.
- Use freshly cracked black pepper for the best flavor impact.
- Low fat milk keeps it lighter but you can use whole milk for a richer sauce.
- Grated parmesan should be finely grated to melt smoothly into the sauce.
- This dish can be customized with other summer vegetables or extra herbs like thyme or basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
