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  • 1 package (8 ounces) chickpea elbow pasta
  • 1 tablespoon unsalted butter
  • 1/2 cup skim milk
  • 1-1/2 tablespoons cornstarch
  • 1/2 teaspoon dry mustard
  • 1-1/4 cups reduced fat shredded sharp Cheddar cheese
  • 1/3 cup plain nonfat Greek yogurt
  • 2 cups packed baby kale
  • 2 tablespoons nutritional yeast
  • 1/2 cup crushed Cheddar cheese nut & rice cracker snacks (about 20)


  1. Preheat oven to 425°. Spray standard 12-cup muffin tin with cooking spray. Heat large covered saucepot of water to a boil over high heat. Add pasta and cook as label directs; reserve 1/2 cup cooking water, then drain pasta.
  2. In medium saucepan, melt butter over medium-low heat. In small bowl, whisk milk, cornstarch, dry mustard, reserved cooking water, and 1/4 teaspoon each salt and pepper; add to saucepan. Cook 5 minutes or until sauce thickens, whisking constantly; remove from heat. Stir in cheese and yogurt; fold in kale, nutritional yeast and pasta. Makes about 6 cups.
  3. Divide pasta into prepared muffin tin cups; sprinkle with cracker snacks. Bake 20 minutes or until golden brown. Makes 12 cups.

  • (2 mac & cheese cups)
  • 282 Calories
  • 10g Fat (4g Saturated)
  • 23mg Cholesterol
  • 361mg Sodium
  • 31g Carbohydrates
  • 6g Fiber
  • 21g Protein