Reserve Series
Zucchini Mac & Cheese
Prep Time: 10 Min. | Cook Time: 10 Min. | Servings: 4
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Prep Time
10 Min.
Cook Time
10 Min.
Servings
4
This mac & cheese uses zucchini noodles that you can find in the grocery store produce section or that you can make if you have a vegetable spiralizer. Sun-dried tomatoes, bacon and Sargento® Reserve Series™ Aged Italian Blend Cheese bring layers of complex flavor to this dish, a great “pasta” option!
Ingredients
- 1 tbsp. Olive oil
- 1 tsp. Kosher salt
- 10 cups Pre-cut zucchini noodles
- 1 cup Chicken or vegetable broth
- 1 cup Heavy whipping cream
- 2 tbsp. Butter
- 1 ½ cups Sargento® Reserve Series™ Aged Italian Blend
- 1 tbsp. Cornstarch
- ½ cup Sun-dried tomatoes packed in oil, chopped
- 4 slices Cooked bacon, crumbled
Directions
- In a large saucepan, bring 6 cups of water to a simmer over low heat. Add olive oil and salt.
- Add zucchini noodles. Cook for one minute, then plunge noodles into an ice bath to stop the cooking process. Drain well and pat dry on a clean dish towel. Set-aside.
- Pre-heat a large skillet over medium heat. Add chicken broth and cream. Bring a boil. Combine cheese and cornstarch, then stir into broth mixture. Cook until Thickened(about 2 minutes) Gently fold in sun-dried tomatoes and zucchini noodles.
- Remove pan from heat and spoon cheesy zucchini noodles onto plates. Sprinkle crumbled bacon on top and serve.