This Middle Eastern Style Mac & Cheese will make you wanna toss the boxed stuff to the curb!
What is it about mac & cheese that makes it so comforting, so warming, so… good? Needless to say, I’m talking about the real thing here, not that boxed stuff…
Is it the cheese? Is it the creaminess? Or is it the memories linked to it? Whatever it is, puts mac and cheese on the top of the list of comfort foods. Are you with me? Good…
Now, how many versions of mac & cheese do you think exist out there? I’ve seen so many, I can’t even count them. Made with 20 different cheeses. With chicken. With seafood. Cheeseburger mac & cheese. Even fried mac and cheese wrapped in bacon (thanks, but no thanks). All I have to say is keep it simple, people. And remember that sometimes, less is more.
Take our version for instance. The one we grew up eating. Ok, so it’s not loaded with butter and cream. BUT, it has all the greatness of mac and cheese. AND is good for you. AND is easy to make!! So you can have your cake and eat it too. And your mac and cheese. Now, how’s that for comfort?Print
- 2 cups of elbow pasta or Israeli couscous
- 2 large Spanish onions, sliced
- 3 tbsp extra virgin olive oil
- 5 oz cheese (cheddar, muenster, jack, soy, etc), diced (about 1 cup)
- 1 15oz can of chick peas, drained (we use Eden Organic)
- 1 cup chopped parsley
- Salt and pepper to taste
- Cook the pasta al dente according to directions on the package. Drain and set aside.
- In the mean time, sauté the sliced onions on a large skillet with olive oil at medium heat until they start to brown. Season with salt and pepper to taste.
- Add cooked pasta, cheese and chickpeas. Adjust seasoning if necessary.
- Toss all the ingredients together and keep over medium-low heat until the cheese starts to melt.
- Turn off heat and add chopped parsley.