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Cooking in the Country

Claire Stabbert
Posted 8/5/22

My fiancee is a man of few words, and instantly when tasting this macaroni and cheese last night he said, “That is a winner, Claire”, which means this is a recipe I need to hold …

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Cooking in the Country

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My fiancee is a man of few words, and instantly when tasting this macaroni and cheese last night he said, “That is a winner, Claire”, which means this is a recipe I need to hold onto.

 I cannot take full credit. Most of this recipe comes from creative genius Tiegan Gerard of Half Baked Harvest. She is everything I hope to be, and just knows what tastes good. If you have instagram I suggest you follow her, and all of her recipes are also on the internet! 

This mac and cheese will feed 6 and comes together in under 30 minutes with essentially 0 prep work involved. It is so much better than Kraft, or my fiancees favorite velveeta. I love that there is also shredded zucchini added into this recipe. It would be fantastic for kids and also fooled my fiancee who has a DPh. 

Trust me, your child will not know you snuck vegetables in this. 

You will need:

1 pound short-cut pasta

1 head broccoli chopped (optional)

3/4 cup heavy cream, whole milk, or canned coconut milk

3 oz cream cheese cubed

1 medium zucchini grated

1 tbsp dijon mustard

2 cups sharp cheddar cheese

1 cup shredded monterey jack

1 tsp garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

salt and pepper

In a large pot, bring 4 cups of water to a boil over high heat. Add a sprinkle of salt, the pasta and broccoli and cook while stirring for 8 minutes. (DO NOT PANIC! The water level is going to look extremely low. Everything will cook and if it’s looking like its getting too low, add a little bit of water to the bottom. 

Do NOT drain any water. Stir in your milk, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more and stir in that shredded zucchini. 

Add your cheeses and spices and stir until melted and creamy. Remove from heat and season with salt and pepper. If the sauce feels thick, add about 1/4 of water or milk to thin it out. 

This is such a delicious recipe, you’ll never go back to boxed mac and cheese again, and it’s ready in about the same amount of time! Cheers.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

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