Macaroni and cheese is a paradise for cheese gourmets. It is made from pasta and cheese sauce, baked in the oven. Cheese and bechamel sauce makes this dish quite fat and heavy. It contains no vegetable and a very small amount of fiber, and everybody knows that is not the greatest choice when it comes to healthy dinner or lunch. I prepared my healthier version of macaroni cheese with chick peas. Instead of béchamel sauce I used cream of chick peas, seasoned with mustard and nutmeg. Almost did not feel the difference compared with the standard macaroni cheese!!!
Ingredients for 2 servings:
- 100g of pasta
- chickpeas (250g)
- teaspoon of mustard
- onion
- 2 cloves garlic
- nutmeg, salt, pepper
- cheese (50g)
Method:
Fry chopped onion and garlic in small soucepan. Add chickpeas from a can with 2 tablespoons of water from the can. Blend it all together and season with mustard, nutmeg, salt, pepper and half the grated cheese. Cook the pasta. Mix it with cheese sauce and put into the baking tray or bowl greased with butter. Put the rest of grated cheese on the top and bake until cheese is nicely browned.
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