Zoodle Mac and Cheese

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

90 g

Butter

45 g

All-Purpose Flour

720 mL

Milk

as needed

Ground Nutmeg

2 pinches

Salt , divided

1 dash

Olive Oil

1.7 kg

Frozen Zucchini Spirals

200 g

Smoked Cheddar Cheese , freshly grated

200 g

Dubliner Cheese , freshly grated

20 g

Parmesan Cheese , freshly grated

Cooking Instructions

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Step 1

In a large skillet with deep sides, heat the Butter (90 g) over medium-high heat.

Step 2

When it starts to melt, whisk the All-Purpose Flour (45 g) into it until you have a thick, golden paste. Keep whisking while you slowly pour the in Milk (720 mL) until you have a smooth sauce. Season it with Ground Nutmeg (as needed) and Salt (1 pinch) .

Step 3

Let it come to a gentle boil, then reduce it to a simmer to cook for 15 minutes. Whisk it occasionally to keep it smooth and prevent the bottom from burning.

Step 4

While the sauce cooks, get out a large stock pot and heat the Olive Oil (1 dash) in it over medium high heat. Place Frozen Zucchini Spirals (1.7 kg) into it and season with Salt (1 pinch) . Put the lid on the pot and let the zoodles cook for 15 minutes, stirring it every so often.

Step 5

Drain the zoodles and set them aside. Whisk the Smoked Cheddar Cheese (200 g) , Dubliner Cheese (200 g) , and Parmesan Cheese (20 g) into the white sauce until smooth.

Step 6

Stir the zoodles in and toss it all together. Serve immediately and enjoy! It also makes really good leftovers.