![]() ![]() Add the cooked pasta and mix it well to evenly distribute the sauce.Stir in the shredded cheese until it melts.Mix in the unsweetened almond milk, broth, and salt and simmer for 5–6 minutes, stirring regularly, until the sauce has thickened slightly.Add the xanthan gum and mix it with the butter well. In a large pot, melt the butter until it’s slightly bubbly.Prepare the chickpea macaroni according to the package instructions and set aside.1 cup (125 grams) of shredded cheddar cheese.1 1/2 cup (360 ml) of chicken or vegetable broth.1 1/2 cup (360 ml) of unsweetened almond milk.12 ounces (340 grams) of chickpea pasta elbows, dry.Here is a healthier recipe for traditional mac and cheese that still results in a rich, creamy side dish. Also, make sure to limit yourself to no more than 1 cup (150–250 grams) per serving. There are several ways to lower the calorie count of your mac and cheese, as well as make it healthier. Add diced chicken breast or other lean protein sources, such as tuna or beans, to make the dish more filling and higher in protein.Īlso, keep in mind that because mac and cheese is typically rich and calorie-laden, you should enjoy it in moderation and limit your serving size to no more than 1 cup (approximately 150–250 grams) per serving. ![]()
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