I love homemade mac & cheese but a lot of recipes I have tried are very time consuming and then don't end up tasting too well after all of that work. This recipe however is not only good, it's also a little more nutritional with the addition of zucchini. Here are the ingredients and instructions.
Heat a couple of tablespoons in a frying pan over medium high heat.
Chop about four small zucchini into 1/4" pieces.
Slice a small onion.
Put the onion and zucchini in the frying pan with the heated oil. Saute until both are soft. Turn off the heat put leave in the frying pan.
Add approximately 2 cups of elbow macaroni to a pot of boiling water. Drain when macaroni is al dente.
Add the macaroni back to the pot and add 2 cups of shredded cheddar cheese.
Stir in 1/2 cup of milk, a can of cheddar cheese soup, 1/2 teaspoon of mustard and 1/2 teaspoon of basil.
Lastly, add the zucchini and the onions and stir until well combined.
When the shredded cheddar is completely melted, it's ready to serve.
I like to serve some sort of bread with this dish and the following recipe and instructions for Onion Dill Rolls goes perfectly with this dish!
Here are the ingredients: 2 crescent rolls, 2 tablespoons of butter, 1/2 teaspoon of onion powder and 1/2 teaspoon of fresh dill.
Open the crescent rolls and do not divide them - keep them in the roll. Slice into 1" rounds.
Place the rounds on an ungreased cookie sheet.
Melt 2 tablespoons of butter.
Add 1/2 teaspoon of onion powder to the melted butter.
Chop enough fresh dill for 1/2 teaspoon and add it to the onion powder and melted butter.
Brush the butter, onion powder and dill mixture into the cut crescent rolls.
Bake in a 350 degree oven until the rolls are golden brown.
They're ready to serve!
"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." -Julia Child
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