1 lb. elbows (regular or whole wheat)
Cooking spray
3 T. unsalted butter
2 T. flour 1/2 t. salt & 1/4 t. pepper
2 c. skim milk
3 c. shredded Crowley Garlic Chive
1 c. shredded Crowley Extra Sharp (or whatever variation you want)
2 c. grated raw zucchini
1/4 t. dry mustard
1/8 t. grated nutmeg (you can use fresh)
1/4 c. fresh basil (optional)
Cook elbows until al dente. Drain and rinse under cold water. Keep pasta in colander. Spray large oval baking dish or 9×13 pan with cooking spray. In pot that you used to cook the pasta, melt butter over medium heat. Add milk, then sprinkle in the flour, salt and pepper, and whisk lightly. Add cheese and whisk just until smooth. Add grated zucchini and stir to mix.
Take pot off the heat and add the cooked pasta to it. Use a rubber spatula to coat pasta evenly with the cheese mixture. Pour into the baking dish. Sprinkle with the parmesan and bake, covered, for 25 minutes. As an option, put a little clump of fresh basil leaves in the center before baking to infuse a light basil flavor into the mac and cheese. Uncover, remove basil, and bake for another 10-15 minutes until lightly browned.
A variation of a recipe from Melissa C.