Chickpea Pasta Macaroni & Cheese with Broccoli

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Is there anything that satisfies a craving for salty, decadent comfort food better than warm, melty cheese? Here is a healthier take on a comfort food classic made with chickpea pasta, which drastically ramps up the protein and fiber content. It works as both a side and an entrée.


Chickpea Pasta Macaroni & Cheese with Broccoli


  • 1 box of chickpea pasta
  • 1/2 bag frozen broccoli
  • 2 tbsp olive oil
  • 1/2 white onion
  • 2 cloves garlic
  • 2 tbsp whole wheat flour
  • 1 cup of milk (I used unsweetened almond)
  • 1 tbsp dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1 1/4 cup of shredded cheese (I used 3/4 cup Monterrey Jack and 1/2 cup cheddar)


Cook pasta according to box instructions. Add frozen broccoli to the boiling water in the last 5 minutes of cooking the pasta. Drain pasta and broccoli and set aside.

In the same pot, add olive oil and white onion. Sauté on medium heat until onion is soft. Add chopped garlic and sauté for one minute. Sprinkle whole wheat flour over onions and garlic. Mix until flour it is coated in the oil. Cook for 1 minute to remove the raw flour taste.

Turn down the heat to low and add milk. Stir constantly until the milk begins to gently bubble and it thickens to coat the back of a spoon. Stir in dijon mustard, Worcestershire sauce, and black pepper. Remove from heat and add shredded cheese. Stir in a figure-8 motion until all of the cheese is melted. If the sauce it too thick, add a splash of mix and thoroughly combine before adding pasta and broccoli. Toss to coat pasta and broccoli in cheese sauce.

Serves 4 sides or 2 entrées.






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