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🍽️ Crispy Macaroni and Cheese with Zucchini

722 kcal · 30 min · 4 servings

Ingredients

• 500 g whole wheat macaroni
• salt
• 250 g zucchini (1 zucchini)
• 1 onion
• 30 g butter (2 tbsp)
• 50 g diced turkey ham
• 2 tbsp spelt whole wheat flour
• 50 ml whipping cream
• 400 ml milk (3.5 % fat)
• 10 g parsley (0.5 bunch)
• 100 g cheddar

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the macaroni in it according to the package instructions, but only until very al dente.
3. 3. Drain the pasta and rinse it briefly with cold water.
4. 4. Wash the zucchini and grate it finely.
5. 5. Peel the onion and cut it into small cubes.
6. 6. Heat the butter in a large pan.
7. 7. Sauté the onions, the grated zucchini, and the turkey ham cubes in it for 2 to 3 minutes.
8. 8. Stir the flour into the mixture and let it cook briefly.
9. 9. Pour in the cream and the milk.
10. 10. Let the sauce simmer with stirring for about 5 minutes over low heat.
11. 11. Wash the parsley and shake it dry.
12. 12. Finely chop the parsley.
13. 13. Grate the cheese.
14. 14. Fill the drained macaroni into a baking dish.
15. 15. Pour the hot cream mixture over the pasta.
16. 16. Sprinkle the chopped parsley over it.
17. 17. Sprinkle the grated cheese evenly over the top.
18. 18. Preheat the oven to 200 degrees (convection: 180 degrees; gas: level 3).
19. 19. Bake the baking dish in the oven for 15 to 20 minutes until the cheese is golden brown.
20. 20. Take the macaroni and cheese out of the oven.
21. 21. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 722
• Protein: 33 g · Fett/Fat: 26 g · Carbs: 88 g