Macaroni and Cheese (Meagan’s Mac ‘n Cheese)
Print recipeIngredients
- 1 Medium zucchini or yellow squash (peeled and spiralized)
- 1oz asiago cheese (grated finely)
- salt and peper (to taste)
melted
- 1 teaspoon butter
Directions
| Step 1 |
Witha vegetable peeler, remove the skin of the zucchini and spiralize. |  |
| Step 2 |
If the zucchini has excess water, pat dry with paper towels. Chop the spiraled zucchini lightly with a large knife creating one inch loops (similar to traditional macaroni pasta). |  |
| Step 3 |
Place zucchini pasta in a microwavable bowl for about 30-40 seconds to warm. |  |
| Step 4 | Remove the zucchini pasta from micro-wave and pour the melted butter over the "pasta." (I didn't do this step of melting the butter first before you mix in the cheese, but I HIGHLY recommend. Coating the pasta with the melted butter first assures that every bit of buttery flavor is on the pasta and better for the cheese to adhere to it as well). | |
| Step 5 |
Mix lightly with a fork to coat thoroughly. Quickly add the grated asiago cheese and toss to coat. |  |
| Step 6 | Micro-wave once more for about 30-60 seconds. Toss. Add salt if needed, and add the pepper to taste. | |
| Step 7 | I really enjoyed this lunch yesterday, thanks to my co-worker Meagan. 100 calories for the cheese, 35 calories for the zucchini and 105 calories for the teaspoon of butter. | |
| Step 8 | Toss again to coat and serve immediately. |
