Some folks love to have Mac and Cheese at their Thanksgiving feast. Since I wrote this Zucchini Béchamel Mac & Cheese recipe in my first cookbook, why not post it here to give y’all some low carb options for the holidays (or the church potluck).
Additionally, you can find this recipe linked over at my Thanksgiving Round-up. Click through that link to find all relevant recipes you could possibly want to cook up on Thanksgiving.
When you cook zucchini, it gives off a lot of water, so make sure you “sweat” the zucchini and dab it dry a few times before adding it to the cheese sauce. Also, be warned, this Mac & Cheese uses 4 kinds of decadent cheese–and a LOT of it. If you need to sub out different cheeses, go for it, and let me know what you came up with!
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!
Zucchini Béchamel Mac & Cheese
- 5 slices of pancetta, diced (about 1/2 cup)
- 1 stick of butter (4 ounces)
- 2 cups almond flour
- 3-4 zucchini, washed with tops cut off (about 1 pound)
- 2 cups whole milk
- 3 tablespoons arrowroot starch
- Salt and pepper for seasoning
- 2 cups grated mozzarella cheese
- 3 cups grated cheddar cheese
- 3 cups grated Gruyère cheese
- 2 cups grated Fontina cheese
- Heat sauté pan on medium high heat. Add pancetta, lower heat to medium and cook until crispy and lightly browned, about 8–10 minutes, being careful not to burn. Remove pancetta with slotted spoon to rest on a paper towel.
- In remaining pancetta drippings, melt 1/3 stick of butter. When melted, add the almond flour and toss until fully mixed. The almond flour will brown slightly as you cook for 7–8 minutes, turning often with a spatula to keep from burning. Transfer to a plate.
- Using your Paderno Spiralizer, spiralize the zucchini. Give the pile of spiralized zucchini 6 or 7 chops to break up the longer ribbons of zucchini. Salt zucchini and set aside. Pat dry after 10-12 minutes to absorb excess water before cooking.
- Heat milk in small saucepan until steaming (do not let milk scald or boil).
- Preheat oven to 350°, grease a 9 x 12 baking pan with butter. In a separate large sauté pan, melt remaining butter (2/3 stick) over medium heat. Add arrowroot starch to butter, whisking until smooth. Add 1/2 teaspoon of salt. Add milk slowly, whisking constantly until combined. Reduce heat to a simmer and cook, whisking every other minute to break up any clumps that may form, until thickened, about 10 minutes. Season with one more teaspoon of salt and a dash pepper.
- Turn off heat. Fold in grated cheeses one at a time, using a spatula to blend. The cheese sauce will seem gummy, but keep folding in the cheese until it’s melted. Fold in spiralized zucchini to coat with cheese sauce. Pour into baking dish. Sprinkle pancetta pieces on top, then spread almond flour mixture evenly on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes.
What do I sub in place of the 2 cups of Almond Flour. I am allergic to almonds
I would omit the almond flour altogether and use flax meal with bacon pieces to make the crumble on top.
Looking forward to trying this for Thanksgiving this year!