Healthier Stovetop Mac & Cheese
Enjoy this comfy classic with a little less guilt! This version is made with almond flour and chickpea pasta for a completely gluten-free and protein-packed meal.
Ingredients
- 8 ounces chickpea cavatappi (I use banza)
- 1/4 cup unsalted butter
- 1/4 cup (28 grams) almond flour
- 1/2 teaspoon fine sea salt plus more to taste
- 1 1/2 teaspoons onion powder plus more to taste
- 1 teaspoon garlic powder plus more to taste
- 1/2 teaspoon ground black pepper plus more to taste
- 1 cup whole milk
- 1 cup half and half
- 1/2 teaspoon Dijon mustard
- 1/2 cup white cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons Parmesan cheese grated
Instructions
- In a large enough pot, bring water to a rolling boil. Add at least 1/2 tablespoon salt to the water. Once boiling, add the pasta and stir, cooking to al dente, about 8-10 minutes. Expect to see foam in the pot. Once finished, strain the pasta and rinse with cold water. Set aside.
- While the pasta boils, make a roux by melting butter on a pan over medium heat, then adding flour. Stir with a wooden spoon in figure 8 motions until puffed slightly, aout 3-5 minutes. Add seasonings, stir, and cook for another minute. Pour in milk, half and half, and dijon mustard, then bring the stove to medium high heat. Cook until the sauce has thickened, about 5-8 minutes.
- Remove the sauce from the heat and let cool for about 1 minute before adding the cheeses. Stir until smooth and combined, then add the pasta, folding until it's all coated with the cheese sauce. Taste and adjust seasonings to your liking. Serve warm with toppings, if desired.
Notes
- Nutrition facts are an estimate.
Nutrition
Calories: 418kcal
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