Zucchini Noodles "Macintosh and Cheese" is zucchini noodles with cheddar sauce, a more advantageous, low carb rendition of macaroni and cheddar, supplanting macaroni pasta with zucchini noodles.
December is constantly a precarious month to remain on a good dieting course. I attempt to enjoy somewhat more this season, yet consolidate more beneficial alternatives at whatever point conceivable. Like this lighter low carb form of macintosh and cheddar.
Your last advance is to hurl the zucchini noodles in the hot cheddar sauce and until the noodles are equally covered. This dish is best consumed warm and right. While you can warm it, remember the zucchini will discharge more water when they warm which could make your sauce be watery.
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Ingredients:
- 1 tbsp olive oil
- 2 medium zucchini spiralized
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1 cup shredded cheddar cheese
- 1/4 tsp mustard powder
- 1/2 cup heavy cream
- 1/4 tsp chili powder
- salt to taste
Directions:
- Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles and pat dry.
- In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms.
- Add in heavy cream, cheese, mustard and chili powder. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth. Taste and add salt if needed.
- Add zucchini noodles to cheese sauce. Toss until zucchini is evenly coated in sauce. Serve immediately.
For more detail : bit.ly/2W9jqHR
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