Zucchini mac ‘n’ cheese | Creamy and healthy lunch

In a large pot, bring salted water to a boil. When boiling, add the pasta and cook over medium heat for 15–16 minutes, then drain.

Meanwhile, in a smaller saucepan, heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 3–4 minutes. Pour in the milk, add the grated Gouda, cream cheese, nutmeg, salt, and pepper. Cook everything for 3–4 minutes over medium heat until the cheese melts and the sauce thickens, then remove from heat.

Cut the zucchini into smaller cubes and finely chop the chives. Mix both into the cheese sauce.