Zucchini & Avocado Mac & Cheese (2024)

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By: Krolls Korner

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Updated: 03/07/2023

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Creamy mac and cheese packed with nutrition and flavor!

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Say hello to your new favorite comfort food recipe: Avocado Mac and Cheese!

When I heard about “green mac” I was instantly intrigued. Green mac? No way. I had to come up with my own and I landed on creating this avocado mac and cheese recipe.

I am a fan of finding ways to sneak veggies into foods that seem ‘unhealthy.’ (The dietitian in me can’t help it).

If you love this mac and cheese check out this sweet potato mac and butternut squash mac recipe too. Or this pumpkin mac or no-boil mac with broccoli!

In addition to the zucchini, avocado, and frozen spinach, I used nutritional yeast.

Information on nutritional yeast:

Rich in B vitamins
High in protein (great source for vegans)
2 Tbsp. = 8-10g protein and 5-9 carbohydrates, 4-5 g fiber
Strong flavor – some saw it is similar to actual cheddar cheese
It does make for a great substitute for cheese if you live a vegan/vegetarian lifestyle!
Ways to use it: Sprinkled on salads, mixed with quinoa, rice, potatoes, popcorn, roasted veggies, or in this recipe!

OK ok okaaaay, so if you read the ingredients below you WILL see that I used Velveeta. Yep. Sue me. It takes any macaroni and cheese recipe to the next level and I know you know it!!

Only 1/2 cup is used. It’s OK to splurge. After all, this is macaroni and CHEESE!

Avocado Mac & Cheese Ingredients:

(For the full recipe, scroll down to the recipe card below)

Elbow Noodles
Zucchini
Basil, fresh
Avocado
Butter
Flour
Milk
Frozen Spinach
Velveeta (or your favorite cheddar cheese or white cheddar)
Salt & Pepper
Cherry Tomatoes
Mozzarella

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Let’s make some mac and cheese…

(For the full recipe, scroll down to the recipe card below)

Cook macaroni noodles until al dente in a large pot. Set aside.
Boil zucchini until fork tender.
Process zucchini, avocado and basil in a food processor.
Make the green avocado sauce.
Add pasta, stir, season with salt and pepper and enjoy!

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Tips for making mac and cheese:

Make the noodles in advance so when it’s time to throw it all together, you already have that done.
You can use fresh or frozen spinach.
Not a fan of Velveeta cheese? Use your favorite cheddar cheese instead!
Reheating tips: heat in a saucepan on the stove and you may need to add more milk, just a few tablespoons or so.

the goods

More Cheesy Pasta Recipes To Try

Lazy Cheese Ravioli Lasagna Recipe

Cheesy Spinach Lasagna Roll Ups

Cream Cheese Pasta Bake

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Zucchini Avocado Mac and Cheese

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 6 cups

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The best green mac you'll ever have! Zucchini, avocado, spinach, and it's so cheesy!

Ingredients

▢ 8 oz. elbow macaroni (about 4-5 cups cooked)
▢ 1 zucchini, quartered
▢ 1 bunch fresh basil, discard stems
▢ 1 large avocado, diced
▢ 2 Tbsp. unsalted butter, divided
▢ 1 Tbsp. All-Purpose flour
▢ 1/2 cup milk
▢ 1 cup frozen spinach, slightly thawed
▢ 1/2 cup Velveeta cheddar cheese (or cheese of choice)*
▢ 1 Tbsp. Nutritional Yeast
▢ salt and pepper to taste
▢ 2 tsp. red pepper chili flakes (optional)
▢ 1/2 cup fresh cherry tomatoes, halved
▢ 2 Tbsp. shredded mozzarella cheese

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Cook the macaroni according to package directions and set pasta aside.
8 oz. elbow macaroni (about 4-5 cups cooked)
Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
1 zucchini, quartered
Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
1 bunch fresh basil, discard stems, 1 large avocado, diced
In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.
2 Tbsp. unsalted butter, divided, 1 Tbsp. All-Purpose flour, 1/2 cup milk, 1 cup frozen spinach, slightly thawed
Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.
1/2 cup Velveeta cheddar cheese (or cheese of choice)*, 1 Tbsp. Nutritional Yeast, salt and pepper to taste, 2 tsp. red pepper chili flakes (optional), 1/2 cup fresh cherry tomatoes, halved, 2 Tbsp. shredded mozzarella cheese

Equipment

Small saucepan

Whisk

Video

Notes

Use your favorite cheddar cheese in place of Velveeta if you prefer.

Nutrition Information

Serving: 1cup, Calories: 302kcal (15%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Traci W.