Description
Pasta tossed in a creamy cheese sauce made by blending bone broth, zucchini, carrots, and onion with sharp cheddar, mozzarella, and American cheese.
Ingredients
Scale
- About 12 oz elbow macaroni or small shells (see notes)
- 2 cups bone broth
- 1 medium zucchini, peeled and chopped
- 2 small carrots, peeled and chopped
- 1/2 yellow onion, chopped
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated mozzarella cheese
- 8 slices American cheese
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In a saucepan, add the bone broth, zucchini, carrots, and onion. Simmer until the vegetables are completely tender and starting to fall apart, about 15 to 20 minutes.
- Carefully transfer the mixture to a blender and blend until completely smooth. Add all the cheese and pulse until melted.
- Toss with the cooked pasta and serve.
Notes
Blending safety: Fill the blender no more than halfway and vent the lid.
Vegetable swaps: Butternut squash, sweet potato, cauliflower, or yellow squash.
Gluten-free: Use gluten-free pasta and broth.
Dairy-free: Use plant-based cheeses and nutritional yeast.
Make ahead: Refrigerate the sauce up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 440