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In the ever-evolving landscape of culinary creativity, the Zucchini Delight Mac & Cheese Cookies stand out as a remarkable fusion that combines two beloved comfort foods: traditional macaroni and cheese and sweet, tender zucchini cookies. This innovative recipe not only surprises with its unique flavor profile but also offers a fun and delicious way to introduce more vegetables into your diet. Perfect for adventurous cooks and food enthusiasts, these cookies challenge the conventional boundaries of what a cookie can be, merging savory and sweet in an unexpected yet delightful manner.

One-Pot Zucchini Cookies Mac and Cheese

Discover the amazing Zucchini Delight Mac & Cheese Cookies, a creative blend of savory and sweet that redefines comfort food. This innovative recipe combines traditional macaroni and cheese with delicious zucchini cookies, offering a fun way to sneak veggies into your diet. Perfect for family gatherings or simply indulging in something different, these cookies will surprise your taste buds with their unique flavor profile. Get ready to impress with this unique culinary adventure!
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Ingredients
  

For the Zucchini Cookies:

1 cup grated zucchini (squeeze out excess moisture)

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 large egg

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

For the Mac and Cheese:

2 cups elbow macaroni

2 cups vegetable broth

1 cup whole milk

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 tablespoon butter

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Instructions
 

Prepare the Zucchini Cookies:

    - In a large mixing bowl, combine grated zucchini, brown sugar, and granulated sugar. Mix well until the sugars are dissolved into the zucchini.

      - Add in the egg, vegetable oil, and vanilla extract. Stir to combine.

        - In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

          - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips if desired.

            - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

              - Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, flattening them slightly.

                - Bake for 12-15 minutes or until the edges turn golden. Allow to cool while you prepare the mac and cheese.

                  Make the Mac and Cheese:

                    - In a large pot, add the elbow macaroni and pour in the vegetable broth. Bring to a boil over medium-high heat, then reduce to low and simmer for about 8-10 minutes, stirring frequently, until the pasta is cooked and most of the liquid has absorbed.

                      - Stir in the whole milk, butter, garlic powder, and onion powder. Mix until combined and creamy.

                        - Gradually add the shredded cheddar and grated Parmesan, stirring until melted and smooth. Season with salt and pepper to taste.

                          Combine Everything:

                            - Once both the zucchini cookies and mac and cheese are ready, serve a scoop of mac and cheese on a plate, topped with a zucchini cookie for a unique twist on comfort food. The sweetness of the cookies pairs surprisingly well with the savory mac and cheese!

                              Garnish and Serve:

                                - If desired, sprinkle some fresh parsley over the mac and cheese for a touch of color.

                                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6