Ingredients
Scale
- 1 medium zucchini halved and thinly sliced
- 1 red bell pepper cut into bite-sized strips
- 1 ½ cups milk dairy or nondairy
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream cheese (4 ounces) cream cheese, light or full-fat
- 2 cups shredded cheddar cheese
- â…“ cup grated parmesan cheese
- 9 ounces elbow macaroni cooked according to package instructions
- 1 cup cherry tomatoes halved
- 1 tablespoon fresh oregano for serving or substitute parsley and or fresh basil
Instructions
- Cook the macaroni according to package instructions while preparing the vegetables.
- Coat a 10-inch oven-safe skillet with cooking spray and heat over medium heat. Add zucchini and bell pepper, cooking for 5 minutes or until crisp-tender. Transfer to a bowl.
- Preheat the broiler. Whisk milk, flour, salt, and black pepper together in a medium bowl. Pour the mixture into the skillet and stir in cream cheese. Cook over medium heat, stirring frequently until thickened and bubbly.
- Gradually add 1¾ cups of shredded cheddar and Parmesan, whisking until melted and smooth.
- Stir in cooked macaroni and sautéed vegetables into the cheese sauce, topping with tomatoes. Broil for 6-8 minutes or until tomatoes are softened. Sprinkle with remaining ¼ cup shredded cheese and broil for an additional 1-2 minutes until melted. Garnish with oregano just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Substitute with any seasonal vegetables you prefer.
For a spicier kick, add sliced jalapeños or crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg