Mac & Cheese Stuffed Zucchini

 


Mac & Cheese Stuffed Zucchini

Ingredients

4 large zucchini, halved lengthwise

3 tbsp. butter, melted, divided

Kosher salt

Freshly ground black pepper

1 small yellow onion, finely chopped

4 cloves garlic, minced

3/4 tsp. smoked paprika

1/2 tsp. ground mustard

1/4 tsp. cayenne

1/4 tsp. freshly ground nutmeg

6 oz. elbow macaroni

2 1/4 c. whole milk

1/4 c. heavy cream

2 c. shredded sharp yellow cheddar

1 c. pepper jack

Hot sauce, for serving (optional) 

Directions

Step 1 Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.

Step 2 Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes. 

Step 3 Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes. 

Step 4 Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.

Step 5 Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.

Step 6 Top with hot sauce before serving, if desired.

 

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