Mac and cheese is always a favorite, and there are so many ways to dress it up. This was a fun way to use leftover sauce and extra cheese.
It's simple to make on a weeknight and so comforting on these chillier evenings.
Quick Mac n' Cheese
- Total Time: 30 minutes
- Yield: 30 1x
Ingredients
Units
Scale
- 15.5 oz. can of black beans, drained
- 2 cups marinara sauce
- 1 zucchini, shredded
- 1/4 cup of Italian parsley, chopped
- 8 oz. cheddar cheese, shredded
- 1 cup milk
- 1/2 cup parmesan cheese, grated
- 2 slices bread, crumbled
- 1 lb. of your favorite macaroni
- 3-4 pats of butter
- 2 tbs. canola oil
- 2 tbs. olive oil
- 1 lb. of your favorite macaroni
Instructions
- Heat a large frying pan with the oil. Add the shredded zucchini and sauté; add the marinara sauce, parsley, and the beans, and continue to sauté on a low heat.
- Prepare the macaroni as directed.
- In a sauce pot, heat the milk, cheddar cheese, and parmesan cheese until the cheese is slightly melted. Do not boil the milk.
- Butter a baking dish and add the cooked macaroni. Add the zucchini and bean sauce and the milk and cheese and toss. Crumble the bread on top; add grated parmesan and a drizzle of olive oil.
- Preheat oven to 350 °F and bake for 25-30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American
Enjoy with love always!
Ginnie says
Mmm ... this sounds delicious! I love the combination of the two sauce!
Sharon@bluewillowhouse says
Thanks for sharing at The Southern Special. Mac and cheese is a staple around my house so I definitely will try your recipe.