macaroni & cheese with chickpeas

this is a fantastic recipe that i have made for the little she so many times.
i had been looking for a kid-friendly macaroni and cheese, but one that was fairly healthy.
(and it had to be super yummy because i wanted to make it for my hubby too.)
the first time i made this was with my mom while she was in town visiting.
and after the little girl had her fill, us big girls finished off the rest!

macaroni & cheese with chickpeas (or hummus mac’n’cheese)

1 1/2 cups – 2 cups whole wheat elbow macaroni (uncooked)

1 cup milk (you can use nonfat, i used whole for babygirl)

1/2 cup (i used – on accident – 1 can & it was fine) chickpeas/garbanzo beans (or navy beans or white beans), drained & rinsed

1 1/2 cups shredded cheddar cheese (about 8 oz.)

1/2 tsp salt (i used about 1/4 tsp)

1/8 tsp garlic powder

1/8 tsp paprika

1/8 tsp pepper

PAM (i used olive oil cooking spray)

1. bring a pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. drain.

2. while the macaroni is cooking, combine the beans and the milk in a food processor and process until pureed.

3. coat a large saucepan with cooking spray and set it over medium heat. add the bean mixture to the pan and cook, stirring until smooth, 1-2 minutes. add the cheese and cook until melted and creamy, 1-2 minutes longer. stir in salt, garlic powder, paprika & pepper.

4. stir in the macaroni and serve warm.
(it will keep for up to a week or so, but it doesn’t last that long in my house!)

from the cookbook deceptively delicious by jessica seinfeld.
i highly recommend this cookbook

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