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! Turn broiler on high and broil for an additional 2–3 minutes until top is browned and bread crumbs have crisped.Just wanted to let you know that this post is sponsored by my MOO-velous friends over at The American Dairy Association Mideast! Return to the oven for 10 minutes and bake until bubbling. Then, top with remaining grated cheese, panko bread crumbs, and dried scallions. If you’re using Truffle Chili Crunch, drizzle it on top of the noodles now. Remove from the oven and stir gently to move the noodles around the dish.
Cover with lid or tightly with foil and bake for 30 minutes. Add half of the grated sharp cheddar cheese and pour in the baking dish over the noodles. Mix together whole milk, sour cream, melted butter, Savory Seasoned Salt, ground mustard, and all four noodle sauce packets. Place noodles along the bottom of a baking dish, saving sauce packets and dried scallions. You just combine everything as-is in your baking dish and let it transform in your oven.īonus: if you’re into black truffles, you can drizzle everything with our Black Truffle Chili Crunch and have a spicy, truffe-y mac and cheese. This may be one of the easiest baked mac and cheese recipes you’ve ever tried. Momofuku Noodles Mac and Cheese with Crispy Scallion Breadcrumbs Content
2 pounds sharp white cheddar cheese, grated.1 teaspoon Momofuku Savory Seasoned Salt.4 packs Momofuku Soy & Scallion Noodles.
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