Zucchini Noodle Macaroni and Cheese

I’ve been on a mission lately to make my family live healthier in all aspects. Clearly one way to be healthier is in how we eat. All of us. But some habits are hard to kick! I grew up a macaroni and cheese addict, and now I see my daughter following in my mac n’ cheese footsteps. But y’all – boxed macaroni and cheese is not good for you! Who knows what’s even in that orange powder. And I’ve been trying to stay away from all noodles in general. That’s why I came up with this Zucchini Noodle (Zoodle) Macaroni & Cheese. It’s seriously so good, tastes pretty similar to boxed Mac n’ Cheese (it’ll surprise you, seriously), but is definitely better for you. So let’s get into it…

Here’s what you need:

4-5 Large Zucchini
1-1/2 Cups Lowfat or Skim Milk (Can Use Lactose Free)
4 Tablespoons Butter
1 Clove Garlic
1/4 Cup Whole Wheat Flour
8 Ounces Reduced Fat Sharp Cheddar Cheese
2 Tablespoons Olive Oil

Here’s what you do:

1) Using a spiralizer (I use this one and love it) turn zucchini by halves into zoodles. In a large skillet cook zoodles over medium heat with garlic and olive oil. Once soft and tender, remove from heat and set aside.

2) In a small saucepan over medium-low heat melt butter. Once melted, slowly whisk in flour, stirring constantly. Let cook 3-4 minutes.

3) Reduce heat and slowly whisk in the ultra-filtered milk. Continue to heat 4-5 minutes, stirring constantly. Add in cheese and stir until cheese is completely melted. Remove from heat.

4) Pour cheese sauce over zoodles, serve, and enjoy!

And best of all this recipe is picky toddler approved! I’m telling you – it will not disappoint. I dare say I even like it better than traditional macaroni and cheese, and I love that I know exactly what I’m eating and that it’s not doing terrible things to my body!

Do you have any favorite recipes using vegetable noodles?