Good For You Macaroni And Cheese
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
61
Sourness
28
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
450 g
Elbow Macaroni (package)2 tbsps
Butter2 tbsps
All-Purpose Flour12 fluid ounce
Evaporated Milk (can)1 cup
Water1 pinch
Red Pepper Flake (to taste)1 pinch
Ground Nutmeg (to taste)1
Salt1 cup
Bread Crumb (dry)1 cup
Grated Parmesan Cheese1 cup
Mashed Sweet Potatoes1 cup
Sour CreamDirections:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Once the water is boiling, stir in the macaroni, and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes
4
Drain well in a colander set in the sink, and rinse with cold water until cold; set aside
5
Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat
6
Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes
7
Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat
8
Season to taste with red pepper flakes, nutmeg, salt, and pepper
9
Cook and stir until the mixture is thick and smooth, 10 to 15 minutes
10
Preheat an oven to 350 degrees F (175 degrees C)
11
Grease a 9x13 inch baking dish
12
Place the garbanzo beans into a blender
13
Cover, and puree until smooth
14
Scrape the puree into a small bowl and stir in the bread crumbs and Parmesan cheese; set aside
15
Once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer
16
Whisk in half of the yellow and white Cheddar cheeses until melted
17
Stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish
18
Sprinkle the remaining Cheddar cheeses overtop, then cover with the remaining macaroni
19
Smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter
20
Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes
21
Allow the dish to rest for 5 minutes before serving