a few weeks ago, while a certain Mahm was in town before babygirl’s birthday, i tried a new recipe.
for macaroni & cheese.
now this comfort food is notsomuch part of my postpartum (can i still be postpartum?) diet plan… BUT it’s actually healthy.
and the munchkin LOVED (or should i say lerved) it.
we adapted it a little (less salt, etc) and after we made it for her lunch, The Mahm and i ate the rest of the batch!
macaroni & cheese with chickpeas (or hummus-y 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 ‘croni 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!)
adapted from the cookbook deceptively delicious by jessica seinfeld.
i highly recommend this cookbook.