Recipe Details
Macaroni and Cheese with Chickpeas and Spinach Recipe
Ingredients
2 teaspoons oil
4 cups roughly chopped spinach leaves (about 4 ounces)
1 medium clove garlic, minced (about 1 teaspoon)
Kosher salt and freshly ground black pepper
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk
2 large eggs
Half pound dry elbow macaroni
3 tablespoons unsalted butter
4 ounces grated American cheese
8 ounces grated cheddar cheese
1 (15-ounce) can chickpeas, drained and rinsed
1/2 teaspoon Spanish smoked paprika
Directions
Heat oil in a large saucepan over medium-high heat until shimmering. Add spinach and cook, stirring until wilted, about 30 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute longer. Season to taste with salt and pepper. Transfer to a bowl and set aside. Fill pot with salted water and bring to a boil.
Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside.
Cook pasta in boiling water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, butter, evaporated milk mixture, both cheeses, spinach, and chickpeas. Cook over low heat, stirring constantly, until cheese is melted and pasta is creamy and smooth. Transfer to a serving bowl, top with smoked paprika, and serve immediately.
Nutrition Facts (per serving) | |
---|---|
784 | Calories |
48g | Fat |
52g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 784 |
% Daily Value* | |
Total Fat 48g | 62% |
Saturated Fat 25g | 127% |
Cholesterol 222mg | 74% |
Sodium 1482mg | 64% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 7g | 24% |
Total Sugars 15g | |
Protein 37g | |
Vitamin C 6mg | 28% |
Calcium 1127mg | 87% |
Iron 5mg | 26% |
Potassium 798mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |