Chickpea pasta
1/2 stick butter, plus 1 additional tablespoon
4 tbsp. whole milk, then an additional 2-2 1/2 cups
Choose your cheese, I like sharp cheddar so I go heavy on it with smoked Gouda, mild cheddar, shredded Velveeta
Cayenne pepper
Garlic powder
Black pepper
Riced cauliflower and shredded carrot
Make pasta according to package directions.
In a saucepan, melt the butter and then add the flour stirring constantly until a paste forms. Before it turns brown, add in the rest of the milk. Stir in the cayenne, garlic, and pepper. Stir for 5 minutes then add your shredded cheese. Keep stirring. If it gets too thick, add more milk. If it’s too thin, add more cheese. When it’s smooth and velvety, put the past into a pan sprayed with cooking spray and then pour the cheese sauce over. Stir to combine.
For your “breadcrumb” topping, melt a tablespoon of butter in a sauté pan. Add riced veggies. Toast until they start to get golden. Spoon over mac and cheese. Bake in a 375 degree oven for 45 minutes until edges start to brown. Enjoy!
