Zucchini Mac ‘n’ Cheese with Whole Wheat Penne

Preparation

• 1
  First, bring plenty of salted water to a boil in a large pot. Once the water boils, add the whole wheat penne and cook for approx. 15–16 minutes over medium heat until al dente. Then drain the pasta.
• 2
  Meanwhile, heat the rapeseed oil in a smaller pot over medium heat. Sauté the finely diced onion for 3–4 minutes until translucent. Then pour in the whole milk, add the grated Gouda, cream cheese, and nutmeg. Season with salt and pepper and simmer everything, stirring, for 3–4 minutes until a creamy sauce forms. Then turn off the heat.
• 3
  Cut the zucchini into small cubes and finely chop the chives. Add both to the cheese sauce and stir well.
• 4
  Preheat the oven to 205–210 °C top/bottom heat and prepare a suitable baking dish (approx. 25 cm x 30 cm).
• 5
  Mix the cheese sauce with the cooked pasta and evenly fill the mixture into the baking dish. Bake in the preheated oven for approx. 20–25 minutes until golden brown. Let it rest briefly before serving, divide into portions, and enjoy.