Macaroni and Cheese with Chickpea Pasta
Recipe courtesy of Kardea Brown on behalf of Abbott
Ingredients
Pasta:
- 8 ounces chickpea-based gluten-free pasta
Bechamel Sauce:
- 2 tablespoons butter
- 3 tablespoons almond flour
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- salt to taste
- black pepper to taste
Cheese Blend:
- 1 cup medium cheddar cheese shredded
- 1/2 cup Gruyere cheese shredded
- 1/4 cup Parmesan cheese grated
Topping:
- 1/2 cup shredded cheddar and Gruyere cheese
- 2 tablespoons almond flour optional
- chopped parsley
Instructions
- To make pasta: Cook pasta al dente.
- To make bechamel sauce: Melt butter and whisk in almond flour, 1-2 minutes. Slowly add half-and-half, heavy cream and broth. Stir until thickened. Season with mustard, garlic powder, smoked paprika and salt and pepper, to taste. Remove from heat.
- To make cheese blend: Mix cheddar, gruyere and Parmesan. Stir half the cheese blend into bechamel sauce until smooth. Stir in pasta.
- Layer pasta and cheese sauce in dish: half pasta, half cheese and repeat. Top with reserved cheese and almond flour, if desired.
- Cover with foil and bake 15-20 minutes. Remove foil and bake 10-15 minutes uncovered until golden.
- Rest 5 minutes, garnish with parsley and serve warm.