Roasted Red Pepper Mac and Cheese

MAKES 4 SERVINGS

Who knew gluten-free mac and cheese could be so splendid? Thanks to the fiber-rich chickpea pasta in this dish, celiacs can rejoice! Here we elevate the family classic with sweet roasted red peppers, sharp red onion, and fragrant garlic to add vitamin C, vitamin B9, and antioxidants, respectively, to your diet.

INGREDIENTS

8 ounces chickpea pasta
2 tablespoons extra-virgin olive oil
¼ cup diced red onion
1 garlic clove, minced
1 tablespoon gluten-free flour
½ cup skim milk
1 cup shredded sharp cheddar cheese
1 cup nonfat plain Greek yogurt
1 teaspoon Italian seasoning
½ teaspoon sumac
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup chopped roasted red peppers
¼ cup crumbled feta cheese

INSTRUCTIONS

1. Cook the chickpea pasta in a pot of salted boiling water for 2 minutes less than recommended by the package instructions. Drain and set aside.
2. Meanwhile, heat the olive oil in a deep skillet over medium-high heat. Add the red onion and garlic and cook for 2 minutes, until the onions start to soften.
3. Stir in the gluten-free flour and cook, stirring, for 1 minute, until fully incorporated.
4. Stir in the skim milk and cook, whisking constantly, for 5–8 minutes, until it is smooth and thickened.
5. Add ½ cup of the cheddar and stir until it melts, then stir in the remaining ½ cup of cheddar.
6. Add the Greek yogurt, Italian seasoning, sumac, pepper, and salt, and cook, stirring, for 30 seconds, until smooth.
7. Add the roasted red peppers and chickpea pasta and cook for 2 minutes, until heated through.
8. Top with the feta cheese, then serve and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here