Author Notes: Take our version of mac and cheese. The one we grew up eating. Ok, so it’s not loaded with butter and cream. BUT, it has all the greatness of mac and cheese. AND is good for you. AND is easy to make!! So you can have your cake and eat it too. And your mac and cheese. Now, how’s that for comfort?
—May I have that recipe
cups elbow pasta or israeli cous cous
large Spanish onions, sliced
tablespoons extra virgin olive oil
ounces cheese (cheddar, muenster, jack, soy, etc), diced (about 1 cup)
15 oz can of chick peas, drained
cup chopped parsley
salt and peper to taste
- Cook the pasta al dente according to directions on the package. Drain and set aside.
- In the mean time, sauté the sliced onions on a large skillet with olive oil at medium heat until they start to brown. Season with salt and pepper to taste.
- Add cooked pasta, cheese and chickpeas. Adjust seasoning if necessary.
- Toss all the ingredients together and keep over medium-low heat until the cheese starts to melt.
- Turn off heat and add chopped parsley.