BUT, it does perform quite well in the department of leftovers.

Zucchini noodle mac and cheese is BEST eaten right away.BUT, if you ARE worried, just wait for the Greek yogurt. In all seriousness, if globby cheese is something you’re worried about, well, STOP. You will worry when you add in the cheese…and it’s globby.Just like when making cauliflower pizza, this is the secret to having thick, luscious sauce. You MUST put some muscle into squeezing out the water from your zucchini noodles.<– Capitals to make it look like a real legit school that I did not just make up. You would have never thought that something made with veggie noodles could be SO pleasing to that comfort-food- things you want to put into your face for all the years left of your life.īefore we roam free to shovel long, tender-crisp strands of deliciously-nutritious veggie noodles mixed up with the richest, creamiest cheesy sauce AND bursts of tangy, chewy sun-dried tomatoes into our food-loving-faces we need to go to Zoodle Mac and Cheese School for a second. That’s what this bowl of (low carb! Protein PACKED!) goodness IS. Ooey-gooey cheesy levels on OVERDRIVE folks. This quick and easy gluten free mac and cheese uses zucchini noodles and Greek yogurt to keep it light, healthy, low carb and protein packed! It’s the perfect healthy comfort food that’s only 250 calories! Just wanted to let you know that this post is sponsored by my MOO-velous friends over at The American Dairy Association Mideast!

Gluten free mac and cheese noodles