Hidden Zucchini Mac and Cheese with Garlic-Brown Butter Breadcrumbs

To make the mac and cheese, bring a large pot of water to a boil over high heat and add 2 teaspoons (10 g) of the salt. Add the elbow pasta and cook until al dente, 7 to 9 minutes.

While the pasta is cooking, melt the butter in a large pot over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, or until it is fragrant. Add the zucchini and ¼ teaspoon of the salt and sauté for 2 to 3 minutes, stirring frequently. Season with the black pepper.

Whisk in the flour, stirring constantly to combine, and cook for 1 minute. Gradually add the milk, whisking constantly, and increase the heat to high. Continue to whisk until the milk comes to a simmer and thickens, about 5 minutes. Add the mustard, nutmeg, smoked paprika, and cayenne pepper and whisk to combine. Reduce the heat to medium-low and gradually add the Cheddar, fontina, and Gouda cheeses, stirring well after each addition, until the cheeses have melted completely. Add the remaining ½ teaspoon salt and season with black pepper. Reduce the heat to low and let the sauce sit while you make the garlic–brown butter breadcrumbs.

To make the garlic–brown butter breadcrumbs, melt the butter in a medium skillet over medium heat. Add the garlic and whisk constantly until the butter is brown and becomes nutty and fragrant, 7 to 8 minutes, watching it carefully to prevent burning.

Once the butter is brown, add the panko breadcrumbs and salt and stir to combine, letting the breadcrumbs toast for about 1 minute.

Add the pasta to the warm cheese sauce and stir to combine. Add half of the breadcrumbs and stir to combine. Serve immediately with the remaining breadcrumbs on top.