This dreamy spring brunch is the perfect way to kick off the season, and the Rosy Check collection from @MacKenzie-Childs ties everything together beautifully. It’s the perfect balance of elegance and playful charm. You can shop all the pieces through the link in my bio 🌸 #mackenziechilds2025 #mcambassador Spring zucchini mac & cheese recipe Ingredients: ✨ 5 tablespoons butter ✨1 Tablespoon evoo ✨ 6–8 garlic cloves, minced ✨ 2 teaspoons onion powder ✨ 2 teaspoons garlic powder ✨ 1 teaspoon salt ✨ 1 teaspoon mustard powder ✨ 2 zucchinis, shredded ✨ 5 cups chicken broth ✨ 16 ounces pasta (your choice) ✨1 cup heavy cream ✨ 9 oz Fontina cheese, shredded ✨ Zest of 1 lemon plus juice ✨Parmesan cheese (optional) Instructions: 1. Melt the butter in a large skillet or Dutch oven over medium heat. 2. Stir in the minced garlic, onion powder, black pepper, salt, and mustard powder. 3. Cook for about 1 minute to let the seasonings bloom. 4. Add the shredded zucchini and cook for another 1–2 minutes, stirring often, to start softening it. 5. Pour in the chicken broth and pasta then bring to a boil 6. Cover with a lid, reduce the heat to a simmer, and cook for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir occasionally while cooking. 7. Once the pasta is cooked, lower heart and stir in the heavy cream and shredded Fontina cheese. Stir until the cheese is fully melted and the sauce is creamy. 8. Stir in the lemon zest and a squeeze of lemon juice, taste and adjust with more salt if needed. 9. If the sauce is too thick, you can thin it out with either chicken stock or cream 10. Too with Parmesan cheese and enjoy!