Baked Mac and Cheese
A delicious and heart-healthy version of traditional baked mac and cheese, perfect for lowering cholesterol levels.
Ingredients
- 8 oz gluten-free elbow pasta
- 2 cups unsweetened almond milk
- 2 tbsp olive oil
- 2 tbsp gluten-free flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded low-fat cheddar cheese
- 1 cup cooked chickpeas, mashed
- 1/2 cup nutritional yeast
- 1/4 cup chopped parsley
- 1/4 cup gluten-free breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.
Gradually pour in the almond milk, stirring constantly to avoid lumps. Add the garlic powder, onion powder, paprika, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the cheddar cheese, mashed chickpeas, and nutritional yeast until well combined.
In a large mixing bowl, combine the cooked pasta and cheese sauce. Transfer the mixture to a baking dish.
Sprinkle the chopped parsley and gluten-free breadcrumbs over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
Let cool slightly before serving. Enjoy this heart-healthy baked mac and cheese!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 20 |
| Carbs (g) | 30 |
| Fiber (g) | 5 |
| Sugar (g) | 2 |
| Saturated fat (g) | 5 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 10 |