Healthier GF Baked Mac and Cheese
This Healthier Baked Mac and Cheese uses chickpea noodles, low-fat milk and chicken broth to cut calories while remaining creamy and satisfying. It’s quick to assemble, can be made ahead, and baked just before serving. The chickpea pasta is gluten free and packed with healthy plant-based protein for growing kids.
50 minutes
6
Ingredients
- ·375 grams whole wheat macaroni (about 3 cups dry) - Chickpea Pasta
- ·1/4 cup butter or margarine
- ·1/4 cup all purpose flour
- ·1 1/2 cups 1% milk (alternatively: 1 cup heavy cream, 1 cup milk, 1 cup broth)
- ·1 1/2 cups chicken broth
- ·1/2 teaspoon salt
- ·2 cups + 1 cup shredded cheddar cheese, low fat if desired (alternatively: 1 small block cheddar cheese, 1 small block Gruyere)
- ·1/3 cup Panko bread crumbs
Preparation
- Step 1
Cook macaroni according to package directions. Drain and rinse under cold water. Pour into a greased 9x13" pan and set aside. Preheat oven to 350°F.
- Step 2
In a large skillet, melt butter. Stir in flour and cook over medium heat, whisking often, until thickened (about 5–6 minutes).
- Step 3
Whisk in milk and chicken broth and cook over medium heat, whisking often, until thickened (about 5–6 minutes).
- Step 4
Stir in salt and 2 cups cheese until melted. Pour over macaroni in pan and stir until combined.
- Step 5
Sprinkle with Panko bread crumbs and remaining 1 cup cheese. Bake at 350°F for 10 minutes or until bubbly. Broil 1–2 minutes to brown the top if desired.