Prep 2 mins
Cook 10 mins
This is a recipe I adapted from Jessica Seinfeld's cookbook about sneaking healthy food into recipes. It uses pureed chickpeas to thicken the cheese sauce as opposed to butter and flour. It comes together in a flash and is adaptable to many different diets. I serve it over gluten free pasta.
- 236.59 ml skim milk
- 118.29 ml canned chick-peas, drained and rinsed
- 354.88 ml sharp cheddar cheese, shredded
- 4.92 ml salt
- 1.23 ml garlic powder
- 1.23 ml ground mustard
- 0.59 ml pepper
- 0.25 ml cayenne
- Puree milk and beans together in a blender or food processor.
- Add to a greased pot.
- Cook 1-2 minutes over medium heat until mixture is creamy.
- Add cheese and cook until melted and sauce has slightly thickened.
- Add spices.
- Stir until combined.
- Serve over your favorite pasta.
This is a good way to have a healthier version of mac and cheese. I used whole wheat pasta and though it tasted good, visually it was kind of monochromatic. Next time I might add some grated carrots and a few peas for color. Also, I like a baked version and I might try baking this. Thanks for posting, made for ZWT #7.
Nice and sneaky recipe. I used finely shredded Mexican blend cheese and it was too mild for my tastes, so I added 2 T of butter, 2 T cream cheese and 3 slices of American Cheese. Also added seasoning salt. NOTE: Make sure you serve this right away. . .it gets kind of sticky and starchy from the beans over time as it cools. Thanks! I have been wanting to make this recipe for some time now :)
What an awesome idea! My daughter has decided to become vegetarian and this recipe was ideal; and my son (who says he's a 'meat-atarian') had no idea! I didn't put spices in because my daughter's stomach is pretty sensitive, but did put parsley and garlic chives through as well as soy cheese. We had it with gluten free macaroni and WOW it was DELICIOUS! And it was so easy too...Thanks so much