Macaroni and Cheese Stuffed Vegetable Boats


Main Dish
Macaroni and Cheese Stuffed Vegetable Boats

Primary Media

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated low-fat milk and no added salt. And a much more manageable serving size is tucked into hollowed-out zucchini or tomatoes.

Recipe Tags

Servings and Ingredients

Serves 4
1 c. Kitchen Basics® all natural unsalted chicken stock
1 ½ c. Hy-Vee small shell macaroni
4 medium zucchini
1 c. Hy-Vee low-fat 2% evaporated milk
1 tsp. French's® classic yellow msutard
1 tbsp. Hy-Vee all-purpose flour
½ tsp. McCormick® basil leaves
½ tsp. McCormick® oregano leaves
⅛ tsp. McCormick® ground black pepper
1 ½ c. Hy-Vee finely shredded sharp Cheddar cheese, divided
¼ c. Hy-Vee plain panko bread crumbs

Things To Grab

  • Medium saucepan
  • Small spoon
  • 11x7-inch pan
  • Hy-Vee nonstick cooking spray
  • Medium saucepan
  • Whisk


  1. Preheat oven to 350 degrees. Pour stock into medium saucepan. Add water to fill pan 3/4 full. Bring to boil on medium-high heat. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally. Drain and rinse pasta.

  2. Meanwhile, halve the zucchini or tomatoes lengthwise. Using a small spoon to scoop out small amount of flesh and seeds. Place vegetables in 11x7-inch pan sprayed with nonstick cooking spray; set aside.

  3. Heat milk in medium saucepan on medium heat. Stir in mustard with wire whisk. Add flour, basil, oregano, and pepper; whisk until well blended. Cook and stir 1 minute or until thickened. Add 1 cup of the cheese; stir until smooth. Stir in cooked pasta. Spoon pasta into vegetable boats, mounding as needed. Sprinkle with remaining 1/2 cup cheese then panko.

  4. Bake, uncovered, 30 minutes or until vegetable boats are tender.

Nutrition facts


380 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 40mg
  • Sodium: 380mg
  • Total Carbohydrates: 43g
  • Protein: 19g

Daily Values

Iron 6%
Calcium 35%
Vitamin D 15%
Potassium 8%

Recipe Source:

Courtesy of McCormick®