I'm tired of making a roux for my macaroni and cheese, but I like the creaminess that a roux gives. Even though a friend gave me an easy oven macaroni and cheese recipe, it still wasn't quite right for our family. I liked how fast it was to make, but didn't like the macaroni swimming in butter. Last week, however, I saw a recipe in a cookbook that I thought looked interesting. The family tested his new macaroni and cheese version this week- and it was a success. We were ALL happy. Taste was satisfactory and I was pleased with the ingredients. It was still creamy (but I admit it wasn't totally creamy!) and it still had butter in it (a concern for some of my family!). The kids were glad that I didn't add tomatoes or peas or other veggies that I have sometimes added in a not-very-sneaky way. I was pleased to serve comfort food that had hidden nutritional benefits. I'm not settled on a name, however, and I don't think that "Chickpea Mac" quite conveys what I want it to. Any suggestions?
Here is what I did:
Cook 1 box of whole grain macaroni.
Puree 1 can of garbanzo beans (chickpeas) in the food processor, slowly adding 1 cup of milk. Add cheese (I used Mexican blend and Parmesan), about a cup.
Drain the macaroni. Add a little bit of butter and salt and pepper. (I added herbs, too.) Add puree mixture and warm over low heat until the cheese is all melty and delicious. Serve with other fresh fruits and veggies!
3 comments:
You're right--it does sound pretty interesting. I think I'll try it this week. :) What herbs did you throw into it?
So, I recognize that I am the friend who gave you the recipe with macaroni swimming in butter :). Please don't hold that against me - I warned you that I use about 1/4 of the butter called for in the recipe! How about Macaroni and Ch(ickp)eese? :) HA!
Peyton, I like the macaroni swimming in the full amount of butter!
Braden
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