Step 1

Preheat the oven to 400 degrees. Grease a 9x13 inch pan with olive oil or line a large baking sheet with parchment paper.

Step 2

Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Place zucchini in the greased pan; they should snuggle pretty tightly in there, but if you can’t fit them all in, you can use two pans. Brush zucchini with a little olive oil (about 1 tablespoon or so). You can also simply spray them with an all natural oil-only cooking spray. Generously season with salt and pepper.

Step 3

Boil the noodles in a large pot until al dente, according to the directions on the package. Once done cooking, drain and return noodles to the large pot.

Step 4

While the noodles are boiling, make your mac and cheese sauce: in a medium pot or skillet, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.

Step 5

Next add in 1 cup of shredded sharp cheddar cheese to the sauce and stir until completely melted. Pour the cheese sauce over the noodles, then add in buffalo sauce. Stir to completely coat the noodles.

Step 6

Spoon mac and cheese evenly into zucchini boats. Cover with foil, and bake for 20 minutes or until zucchini is slightly fork tender.

Step 7

Remove from oven and top each with 1 tablespoon of shredded cheddar cheese. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of zucchini boats. Bake for 5-10 more minutes until breadcrumbs become slightly golden. Garnish with green onion before serving and drizzle with some ranch or bleu cheese dressing, if desired. Serves 4; 2 boats per person.