High Protein Mac & Cheese

This recipe hits the spot as a healthy alternative to a comfort food we all know and love. With the added protein and nutrients from the chickpea pasta and broccoli, this meal is satisfying, nutritious & full of fiber, unlike traditional Mac & Cheese. You could also add cauliflower which complements the flavors nicely. The additional fiber and protein comes from the chickpea pasta, which also makes this a perfect gluten free dish!

(ingredients)

Ingredients:

8 oz box of chickpea pasta

1 pound of  broccoli

1.5 cup of heavy cream (or half & half)

1 lb shredded gruyère

1/2 Ib shredded parmesan

1 tbsp butter

1 tsp  mustard

1 tsp onion powder

1 tsp grated nutmeg

Instructions

Cook the pasta according to the directions.

Before straining your pasta, add frozen broccoli to the pot of boiling water for 2 minutes. If using fresh broccoli, add it later.

After straining the pasta, return the empty pot to the stove.

Preheat the oven to 350 F

On medium heat, add to the pot: cream or half & half, onion powder, nutmeg, mustard, and bit by bit whisk in all the cheese after setting aside 1/3 of the gruyère for the top.

After the cheese has melted into the sauce return the pasta back to the pot and stir to coat the pasta with the sauce. If using fresh broccoli, add it to the pot here.

Pour everything into a 2 quart baking dish, and spread remaining cheese evenly over the top.

Bake in the oven for 15-25 minutes or until crisp and golden on top.

(before baking)

(finished product)