Name: Baked chickpea macaroni and cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup high protein elbow pasta; 2/3 cup canned chickpeas, drained and rinsed; 8 olive oil cooking sprays; 3 tbsp nonfat milk; 1/4 cup low-fat cream cheese; 3 tbsp reduced-fat cheddar cheese, shredded; 1 1/2 tbsp grated Parmesan cheese; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp white pepper; 4 cups water; 1/4 cup plain nonfat Greek yogurt

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 375°F. Bring the water to a boil in a small pot. Add the pasta and half the salt, then cook for 8 minutes until slightly firm. Before draining, reserve 2 tablespoons of pasta water, then drain the pasta and set aside.
While the water boils, coat a non-stick skillet with cooking spray over medium-high heat. Add the chickpeas, a pinch of the salt, and half the garlic powder. Cook for 5 minutes, stirring often, until heated through and slightly golden.
In the same pot used for the pasta, combine the milk and cream cheese over low heat. Whisk for 3 minutes until smooth. Remove from the heat and whisk in half the cheddar, the Greek yogurt, remaining garlic powder, remaining salt, and white pepper until the cheese is melted.
Gently stir the cooked pasta and chickpeas into the sauce. If the sauce is too thick, stir in the reserved pasta water. Lightly coat a 3-cup baking dish with cooking spray and transfer the mixture into it. Top with the remaining cheddar and the Parmesan. Bake for 15 minutes until bubbly and the top is golden.

Nutrition

Ingredients

Instructions

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