Cooking Instructions:

In a large pot, combine the elbow macaroni, grated courgette, milk, butter, garlic powder, onion powder, salt, and pepper. Stir well to combine all the ingredients.

Place the pot over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Once the pasta is cooked al dente (about 8-10 minutes), remove the pot from heat.

Gradually stir in the shredded cheddar cheese until it melts and creates a creamy sauce. If the mixture seems too thick, you can add a splash of milk to reach your desired consistency.

Serve immediately, garnished with extra cheese or herbs if desired.

For best results, make sure the pasta is cooked just right to maintain its texture and prevent it from becoming mushy.

Additionally, you can try incorporating other hidden vegetables, such as finely chopped spinach or carrots, to further enhance the nutritional value of this dish. Don't forget to adjust the cheese quantity according to your family's preference for a cheesier taste!