Recipe by Dianne
"Using the best of all the ideas out there, this mac n' cheese incorporates old-style methods with hidden veggies and a crunchy, new topping that will please both kids and adults. I like to use 'smart' pasta that has calcium and fiber. It's too good to be good for you!"
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1 (16 ounce) package
1 (12 fluid ounce) can
red pepper flakes, or to taste
ground nutmeg, or to taste
salt and pepper to taste
canned garbanzo beans, rinsed and drained
dry bread crumbs
grated Parmesan cheese
mashed sweet potatoes
shredded, yellow sharp Cheddar cheese, divided
shredded, white extra-sharp Cheddar cheese, divided
Very good. The kids liked it and the men did too. It took me a while to make it though. I had to boil and then mash the sweet potatoes. I would make it again and recommend it to others.
It was okay and edible, but not great. I followed the recipe as shown. More work than I care to do for something mediocre.
This was very good, but the kids didn't accept the topping as well as I'd hoped. The littlest ones seemed to discern in between the "good" and "bad" parts, but I thought it was good. Definitely made me feel better about eating so much cheese. I will make this again very soon, but I will probably change up the topping a little.
Dianne, thank you!!! My husband and I really enjoyed this dish. I scaled it back to 4 servings and still filled a large casserole dish. I made a few changes, and it was excellent: cornstarch instead of flour/butter roux, cayenne powder instead of red pepper flakes, Italian-seasoned bread crumbs instead of plain, fat-free evaporated milk and fat-free sour cream, and sprayed the top of the casserole with non-stick cooking spray instead of dotting with butter. After it baked for 30 minutes, I switched to broil on Low for a couple minutes to brown the topping and make it crispy. I will be making this again for Christmas eve, but with 8 servings this time for the family. THANK YOU AGAIN!
Mild and mellow! Great when served warm, just as good cold! This was a hit with my family. I used whole wheat macaroni and flour, and all sharp cheese when making this.
This is a very good recipe. Great Recipe`
This recipe was delicious and even my very picky husband who hates sweet potatoes and saw me preparing one just for this recipe loved it! You can't taste the sweet potatoes or chickpeas. It's just mac and cheese with the nutrients you get from the chickpeas and sweet potatoes! I must say though, that the prep time took me much longer than 25 minutes because I had to make the mashed sweet potatoes prior to everything else. Also, I ran into a scalding issue with the evap. milk and roux. That wasn't really a problem in the recipe. More a problem with the clean up. The entire recipe from beginning-end took me about 2.5 hours, and I'd consider myself an intermediate cook. This recipe also made a ton of leftovers! We didn't have a 9x13 pan, so I improvised and used 2 9inch pie pans. Worked just as well and my husband liked how I just cut our mac and cheese portions into pizza-shaped triangles. :) Yes, he's a 10 year old trapped in a 30 year old's body. But I love the man. Try this recipe! Also, I recommend adding more salt to the evaporated milk/roux mixture. The mac and cheese wasn't very salty, but the cheese really packs a punch!
Great recipe. My husband does NOT like chick peas and found the recipe printed out on the kitchen table. However, for anyone dubious about them, you cannot even taste them, so DO NOT let that stop you from making this very yummy dish. I followed the directions exactly and used portion sizes of 1/16, which was PLENTY to eat. I can't imagine eating more for a single serving. I portioned it all out and am going to freeze my pieces to save as a Friday night treat instead of pizza. My husband, however, LOVED it and wants to eat his until it's all gone. : ) Thanks so much for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Good For You Macaroni and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 265
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