Zucchini Bacon Mac and Cheese – after 2 recipes involving zucchini that I just posted, you knew that zucchini mac and cheese was coming!
Ingredients:
- 2 tablespoons olive oil
- 2 regular size zucchinis, sliced
- 3 garlic cloves, minced
- 12 oz elbow pasta (for gluten free version, use Tinkyada brown rice elbow pasta)
- 1 cup half and half
- 1 cup cheddar cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 12 bacon slices, chopped
Instructions:
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.
- Cook elbow pasta al dente, then rinse with cold water to stop cooking. This is done because you will continue cooking the pasta once you add in cream sauce - and at that point pasta will reach the ideal texture.
- Get full recipe==>>juliasalbum.com
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