Tuesday, January 11, 2011

What I'm reading: Food

Last night I made another recipe out of my favorite cookbook, Deceptively Delicious, and it was awesome!  I'd do a back flip, jumping jacks, and somersaults to tell you how much I adore this cookbook-but I think you get the point.  Packed with protein, and cheesy goodness-this is definitely one of my favorite macaroni and cheese recipes of all time. 

-1 1/2 cups of whole wheat elbow macaroni
-1 Cup of nonfat milk (we used whole instead, because of the little one)
-1/2 Cup of navy beans, chickpeas, or white beans, drained, and pureed
-Non stick cooking spray
- 1 1/2 cups of shredded cheddar cheese
- 1/2 teaspoon of salt
-1/8 teaspoon each of garlic powder, paprika, & pepper
-Panko bread crumbs, if desired

1.  Bring a large pot of salted water to a boil, add the macaroni, and cook according to package direction until al dente.  Drain in a colander

2.  While the macaroni is cooking, combine the milk and beans 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/milk mixture to the pan and cook, stiring until smooth, 1 to 2 minutes.  Add the cheese and cook until melted and creamy, 1 to 2 m inutes.  Stir in salt, garlic powder, paprika, and pepper.  Stir in macaroni and serve warm.

Okay, here is where I changed the recipe a bit.  Instead of serving just like that, I transferred the mac and cheese to a greased casserole dish, added a few frozen pea's, and topped with panko bread crumbs.  The I baked at about 375 for 35 minutes or until top is golden brown.  I love a little crunch!  I hope you enjoy this recipe!

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