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!