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Buffalo Mac and Cheese Stuffed Zucchini
Ingredients
  • subheading: For the zucchini boats:
  • Olive oil
  • 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
  • Freshly ground salt and pepper
  • subheading: For the buffalo mac and cheese:
  • 8 ounces dry elbow noodles
  • 2 tablespoons salted butter
  • ¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ¾ cups unsweetened cashew milk, almond milk or regular milk
  • 6 oz sharp cheddar cheese (about 1 ½ heaping cup shredded sharp cheddar cheese off the block)
  • Freshly ground salt and pepper, to taste
  • ½ cup medium to hot buffalo sauce
  • subheading: For topping:
  • ½ cup shredded cheddar cheese
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • subheading: For garnish:
  • Sliced green onion
Steps
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