Recipe Background
Mac N' Cheese Boats offer comforting flavors and visual appeal, perfect for gatherings.
I remember vividly the feeling of liberation that came from moving into my first real apartment. It was just a tiny loft, but the kitchen was all mine, and I was determined to host my first dinner party. Searching for something special yet comforting, I stumbled upon the zucchini tucked away in my fridge. An idea formed: why not fill them with the beloved mac and cheese? With a love for smoked paprika—I always keep some on hand for its depth—I knew it would elevate the dish.
Preparing the zucchini boats became a sort of zen practice that evening. I carefully scored the zucchini with my trusty paring knife, turning each half into a vessel. My small apartment filled with the scent of sautéed onions and garlic mingling with spices, creating a savory warmth. The real magic happened when I folded in sharp cheddar and pepper jack, allowing their creamy richness to meld with the al dente macaroni. A friend once taught me to let mac and cheese rest just a minute before serving; the flavors somehow deepen with patience.
When the oven timer chimed, my friends gathered around, curious about the outcome. Our laughter, paired with the joy in small zucchini boats filled with humble comfort, marked the beginning of many more meals shared in that apartment. Each bite was a testament to creativity and the transformative power of home-cooked food.
Ingredients
- 4 medium or large zucchini halved lengthwise
- 1 1/2 tablespoons butter melted, plus 1 1/2 tablespoons, room temperature, divided
- kosher salt to taste
- ground black pepper to taste
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 6 ounces elbow macaroni
- 2 1/4 cups whole milk
- 1/4 cup heavy cream
- 2 cups sharp yellow cheddar shredded
- 1 cup pepper jack cheese shredded
Directions
- Score the zucchini halves with a paring knife.
- Scoop out the insides of the zucchini halves with a small spoon and place them on a cutting board, leaving a 1/4-inch-thick layer of the flesh in the skins.
- Finely chop the zucchini pulp and set it aside.
- Preheat the oven to 375 degrees F.
- Transfer the zucchini halves to a large baking sheet.
- Brush the zucchini halves generously with 1 1/2 tablespoons of the melted butter.
- Season the zucchini halves with the salt and the pepper.
- Bake the zucchini halves until just tender, about 15 minutes.
- In a large pot over medium-high heat, melt the remaining butter.
- Add the reserved zucchini pulp, the onions, the garlic, the salt, the pepper, the paprika, the mustard, the cayenne pepper, and the nutmeg and cook, while stirring frequently, until the zucchini mixture is soft and creamy, about 10-12 minutes.
- Add the macaroni, the milk, and the heavy cream to the zucchini mixture and stir to combine.
- Bring the zucchini mixture to a simmer and lower the heat to medium.
- Cook the zucchini mixture, while stirring frequently, until the macaroni is nearly al dente, about 6 minutes.
- Transfer the zucchini mixture from the heat.
- Add the sharp yellow cheddar and the pepper jack cheese to the zucchini mixture and fold to combine.
- Transfer the zucchini halves to a 9x13-inch baking dish.
- Spoon the zucchini mixture evenly into the zucchini boats.
- Bake until the boats are fully tender and the macaroni is al dente, about 15-18 minutes.
- Serve garnished with more of the black pepper.
×