Good For You Macaroni and Cheese Recipe
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Good For You Macaroni and Cheese

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!"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (4)

Rate/Review | 178 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch dish
 

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup water
  • 1 pinch red pepper flakes, or to taste
  • 1 pinch ground nutmeg, or to taste
  • salt and pepper to taste
  • 1/2 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cup mashed sweet potatoes
  • 1 cup sour cream
  • 2 cups shredded, yellow sharp Cheddar cheese, divided
  • 1/2 cup shredded, white extra-sharp Cheddar cheese, divided
  • 2 tablespoons butter

Directions

  1. 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. Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
  2. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  4. 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.
  5. Once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. 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. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 561 | Total Fat: 25.9g | Cholesterol: 68mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by pookerville 
Very good. The kids liked it and the men did too. It took me a while to make it though. I had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by Domestic DIY 
This was very good, but the kids didn't accept the topping as well as I'd hoped. The littlest... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2008 by cutie_pi<3 
This is a very good recipe. Great Recipe` MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2009 by sueb 
Mild and mellow! Great when served warm, just as good cold! This was a hit with my family. ... MORE

 
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