Cheesy Mac & Cheese

Ingredients

• 1 oz (30 g) chickpea elbows (such as Banza), dry
• 1 1/2 cups (160 g) cauliflower florets
• 1/3 cup (75 g) low-fat cottage cheese, 1%
• 1/4 cup (60 ml) nonfat milk
• 1/2 tsp (3 g) Dijon mustard
• a pinch of garlic powder
• a pinch of smoked paprika
• 1 1/4 oz (38 g) sharp cheddar, shredded
• a pinch of fine sea salt and black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Boil the chickpea elbows and cauliflower together in a 3-quart (2.8L) saucepan of water for 8 minutes, until the elbows are just tender. Lift out half the cauliflower and drain the rest with the elbows.
2. Blend the lifted cauliflower with the cottage cheese, milk, Dijon, garlic powder and paprika until completely smooth.
3. Pour it into the empty pan over low heat, stir in the cheddar until melted and silky, season with salt and pepper and fold in the elbows and cauliflower.