Made entirely in one pot, this zucchini mac and cheese is rich, creamy, and packed with tons of shredded zucchini that no one will even notice!
One pot AND a boatload of veggies snuck into every bite is how we’re rocking the mac and cheese game for the rest of summer.
I mean, we’ve got carbs, cheese, and veggies all in the same pot so things are obviously going pretty well around here.
Sometimes in the summer you just need a big pot of warm comfort food as a break from all the grilled meats and salads and this mac and cheese is exactly what you should be making when that craving hits!
Obviously the real winning factor behind this mac is that it’s made entirely in one pot which means everything’s coming together quickly and not heating up the kitchen.
That and the fact that we’re going completely overboard in the cheese department.
This Mac and Cheese features…
- Tender pasta
- A rich and creamy cheese sauce with 2 kinds of cheese
- Tender shredded zucchini
- Crispy basil Parmesan breadcrumbs
Making the Mac and Cheese
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Panko breadcrumbs
- Parmesan cheese
- Basil
- Zucchini
- Shallot
- Garlic
- 2% or skim milk
- Heavy whipping cream
- Vegetable broth
- Cheddar cheese
- Pepper jack cheese
Choosing Pasta Shape
This mac and cheese works great with a variety of pasta shapes. I typically opt for a short cut such as cavatelli, spiral, elbows, farfalle, penne, or rigatoni.
Tips for Perfect Mac and Cheese
- Squeeze water out of zucchini – gather up shredded zucchini in a kitchen towel and squeeze dry to remove excess water.
- Toast breadcrumbs – toss the breadcrumbs around in a pan with butter over medium heat until golden-brown and crispy.
- Sauté shallot and garlic – this sets the aromatic flavor base for the mac and cheese
- Simmer mac and cheese over medium-low – stir the pasta occasionally to prevent sticking until most of the liquid is evaporated.
- Fold in cheese off-heat – this will prevent the cheese from burning. Once the pasta is tender, remove from heat and whisk in cheese until melted.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Try a different cheese – try using shredded mozzarella, white cheddar, gouda, Parmesan, or colby jack.
- Add more veggies – try adding sautéed sweet peppers, mushrooms, spinach, or cherry tomatoes.
- Make it meaty – add browned sausage, chicken, or steak bites for a meaty kick.
- Use chicken broth – if you’re not vegetarian, feel free to use chicken broth in place of the veggie broth.
This mac and cheese ticks every single comfort food box! The mac and cheese base is so gooey and cheesy with tons of tender zucchini in every bite and just the right crunch from those buttery basil breadcrumbs sprinkled on top.
If you’re not serving up BIG bowls of this mac, you’re doing it wrong!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More easy one pot recipes to try next!
One Pot Zucchini Mac and Cheese
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Ingredients
Parmesan Basil Breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh basil
Zucchini Mac and Cheese
- 2 medium zucchinis, shredded on large holes of box grater
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 1-1/2 cups 2% or skim milk
- 2/3 cup heavy whipping cream
- 3 cups vegetable broth (or chicken broth if non-vegetarian)
- 1 lb pasta (cavatappi, elbow, penne, etc)
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups shredded pepper jack cheese
- Salt and pepper to taste
Instructions
Parmesan Basil Breadcrumbs
- In a large Dutch oven or skillet over medium heat, melt butter. Add breadcrumbs and stir around pan 2-3 minutes until a light golden brown. Remove from heat and toss in Parmesan and basil. Transfer to a small bowl and set aside.
Zucchini Mac and Cheese
- Place shredded zucchini in the center of a kitchen towel. Gather up edges of towel and squeeze tightly to drain water from zucchini. Set squeezed zucchini aside.
- Heat same pot you used for the breadcrumbs over over medium-high heat. Add butter and swirl to coat bottom of pan. Add shallot and cook 2-3 minutes until translucent. Add garlic and cook 1 additional minute until fragrant.
- Add milk, heavy cream, vegetable broth, pasta, and shredded zucchini to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, and allow to cook 8-10 minutes, stirring frequently until most of liquid is evaporated and pasta is tender.
- Remove mac and cheese from heat and stir in cheeses until melted. Season mac and cheese with salt and pepper to taste and top with breadcrumbs for serving. Serve warm and enjoy!
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