I have been wanting to make a healthier version of mac & cheese for a while now. I loved how my white queso dip came out, and I kept wondering how it would taste tossed with a “pasta”. This chick pea mac & cheese was even better than I expected. If you are like me, and nachos are one of your favorite comfort foods you will enjoy this recipe. It’s just a tiny bit spicy and the added tomatoes and jalapeños just take it to another level. By the way, I added A LOT more of both than seen in this picture. While the boxed version of mac & cheese has almost no nutritional value, this version will provide you with a substantial amount of protein and fiber from the chick peas, (it also has less carbs than regular pasta) as well digestive benefits from both the chick peas and the coconut milk. If you like cherry tomatoes add in plenty for even more of a nutritional boost. Enjoy!
- chick pea pasta (I used about ¾ of the box and this was just the right amount for the cheese to cover)
- see recipe for queso here - you are simply going to mix the cooked "pasta" with the cheese queso
- Boil water and cook pasta for 10 minutes. While pasta is cooking make the queso dip recipe in a medium saucepan. Drain and rinse paste than add it back to saucepan. Once queso melted pour on pasta and mix well. Serve with jalapeños and tomatoes on top.
- Sprinkle with black pepper.