1-First, boil the 10 ounces of dry pasta shells until al dente according to package directions, then drain and set aside. This gives your pasta the perfect bite while keeping things simple.

2-Next, in a large oven-safe skillet or pot over medium heat, melt 3 tablespoons of salted butter. Whisk in a small amount of the ¼ cup whole wheat pastry flour, then gradually add the 1 ¾ cups milk in portions alternated with the flour while whisking vigorously to prevent lumps. Bring the mixture to a boil, reduce heat, and simmer until it thickens to a gravy-like consistency, stirring occasionally.

3-Stir in ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and a generous amount of freshly ground black pepper. This step adds that savory kick that makes the sauce pop.

4-Add 6 ounces (about 1 ½ cups) of the shredded sharp cheddar cheese to the sauce and stir until fully melted. Then, fold in the cooked pasta and the 1 ½ heaping cups of shredded zucchini. Adjust seasonings with more kosher salt and freshly ground black pepper if needed.

5-Optionally, sprinkle the mac and cheese with the reserved 2 ounces (about ½ cup) of shredded sharp cheddar cheese and either fold it in or place the skillet under the broiler for 2 minutes until bubbly and golden. Remember, squeezing out the moisture from the zucchini is a must to keep your dish creamy and delicious.