Homemade mac & cheese

Johnny was in charge of dinner for Family Home Evening tonight. He wanted mac & cheese but we didn't have any Kraft so I went looking for a recipe.  What we made apparently was a hit because Courtney and Johnny both want a copy of the recipe.  :)   I had some zucchini that needed to be used so I added it to the recipe and I didn't get a single complaint about the veggies in the mac.  I do need to give my kids credit...they have been getting very adventurous in their eating.  I am so glad they are generally willing to try new foods.  This recipe was taken from The Ultimate Cooking Course and Kitchen Encyclopedia, and modified by me.


Creamy (Zucchini) Macaroni & Cheese

2 c. dry small shells or macaroni
5 c. cubed zucchini (optional, but yummy!)
1/2 c.  butter
1/2 c. flour
5 c. milk (I use skim because that is what we have and it turned out just fine)
3-4 c. shredded cheddar cheese
2 c. dry stuffing or bread crumbs, crushed
1 c. grated parmesan cheese

Preheat oven to 350. Grease a 13x9 pan.  Cook the pasta in a large pan of boiling salted water until done, but not soft.  Drain.  Meanwhile, boil cubed zucchini about 6 minutes. Drain.
Melt the butter in a pot.  Add flour and cook 2 minutes, stirring.  Stir in milk. Bring to a boil over medium, (being careful not to scald the milk) stirring constantly, and simmer until thickened, about 5 minutes.

Remove pan from heat.  Add the macaroni, zucchini and cheddar cheese and mix well.  Season to taste with salt and pepper.  Transfer to the prepared baking dish, spreading it out evenly.  Toss together the stuffing and parmesan cheese and sprinkle over the top of the macaroni.

Bake until the top is golden brown and the cheese sauce is bubbling, about 30 minutes.