Mac & Cheese Stuffed Zucchini

Ingredients

• 4 large zucchini, halved lengthwise
• 3 tbsp. butter, melted, divided
• Kosher salt
• Freshly ground black pepper
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 3/4 tsp. smoked paprika
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne
• 1/4 tsp. freshly ground nutmeg
• 6 oz. elbow macaroni
• 2 1/4 c. whole milk
• 1/4 c. heavy cream
• 2 c. shredded sharp yellow cheddar
• 1 c. pepper jack
• Hot sauce, for serving (optional)

Instructions

1. Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
2. Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
3. Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
4. Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
5. Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
6. Top with hot sauce before serving, if desired.