BUT, if you ARE worried, just wait for the Greek yogurt. In all seriousness, if globby cheese is something you’re worried about, well, STOP.
You will worry when you add in the cheese…and it’s globby. Just like when making cauliflower pizza, this is the secret to having thick, luscious sauce. You MUST put some muscle into squeezing out the water from your zucchini noodles. <– Capitals to make it look like a real legit school that I did not just make up. You would have never thought that something made with veggie noodles could be SO pleasing to that comfort-food- things you want to put into your face for all the years left of your life.īefore we roam free to shovel long, tender-crisp strands of deliciously-nutritious veggie noodles mixed up with the richest, creamiest cheesy sauce AND bursts of tangy, chewy sun-dried tomatoes into our food-loving-faces we need to go to Zoodle Mac and Cheese School for a second. That’s what this bowl of (low carb! Protein PACKED!) goodness IS. Ooey-gooey cheesy levels on OVERDRIVE folks. This quick and easy gluten free mac and cheese uses zucchini noodles and Greek yogurt to keep it light, healthy, low carb and protein packed! It’s the perfect healthy comfort food that’s only 250 calories! Remove from the oven and allow to cool slightly before serving in big, deep bowls.Just wanted to let you know that this post is sponsored by my MOO-velous friends over at The American Dairy Association Mideast! Sprinkle the dishes with the remaining cheese and pop in the oven to cook for 25 minutes or until the top has turned golden and the sauce is bubbling up the sides. Break into pieces and fold through the last dish, with a small handful of chopped basil leaves. To make the bacon version, fry the streaky bacon in a little oil until crispy. 
To make the chorizo version, cut the chorizo into cubes and fry in a little oil until crispy, fold into the pasta with a teaspoon of smoked paprika.For the classic version leave as is and place in your baking dish. Pour the cheese sauce over the pasta in the pot and mix through until everything is combined.Add the wholegrain mustard, a pinch of nutmeg and three-quarters of the cheese, and season with sea salt and ground black pepper.
Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce. Cook for 2 minutes and then pour in the milk. Melt the butter in a saucepan over a medium high heat with the thyme leaves and then whisk in the flour.Grease three individual portion ramekins or ovenproof dishes. Preheat the oven to 200☌/400☏/Gas Mark 6.Add the macaroni and cook until al dente, for about 12 minutes. Fill a large cooking pot with water and bring to the boil over a high heat.
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