Good For You Macaroni and Cheese

Name: Good For You Macaroni and Cheese
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Cuisine: American
Ingredients: 2 Tbsps butter; 118 milliliters canned garbanzo beans, rinsed and drained; 118 milliliters dry bread crumbs; 454 grams package elbow macaroni; 12 fluid ounces (12 fluid ounce) can evaporated milk; 2 Tbsps all-purpose flour; 1 pinch ground nutmeg, or to taste; 59 milliliters grated Parmesan cheese; 1 pinch red pepper flakes, or to taste; 15 servings salt and pepper to taste; 473 milliliters shredded, yellow sharp Cheddar cheese, divided; 237 milliliters sour cream; 237 milliliters mashed sweet potatoes; 118 milliliters water; 118 milliliters shredded, white extra-sharp Cheddar cheese, divided

Good This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 15. Only If you have elbow macaroni, cream, bread crumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. You can put away the pre packaged macaroni and cheese at the store, and Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese.

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes.

Ingredients you will need

Macaroni

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.

Ingredients you will need

Water

Equipment you will use

Colander

Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. Season to taste with red pepper flakes, nutmeg, salt, and pepper. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

Ingredients you will need

Red Pepper Flakes

Evaporated Milk

Nutmeg

Pepper

All Purpose Flour

Water

Salt

Equipment you will use

Whisk

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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Baking Pan

Oven

Place the garbanzo beans into a blender. Cover, and puree until smooth. Scrape the puree into a small bowl and stir in the bread crumbs and Parmesan cheese; set aside.

Ingredients you will need

Parmesan

Chickpeas

Breadcrumbs

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Blender

Bowl

Once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer.

Ingredients you will need

Sweet Potato

Sour Cream

Sauce

Equipment you will use

Whisk

Whisk in half of the yellow and white Cheddar cheeses until melted. Stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish.

Ingredients you will need

White Cheddar Cheese

Macaroni

Sauce

Equipment you will use

Baking Pan

Whisk

Sprinkle the remaining Cheddar cheeses overtop, then cover with the remaining macaroni. Smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.

Ingredients you will need

Macaroni

Cheddar Cheese

Butter

Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. Allow the dish to rest for 5 minutes before serving.

Ingredients you will need

Sauce

Equipment you will use

Oven