High Fiber Macaroni and Cheese

High Fiber Macaroni and Cheese
Yields1 Serving
 1 box Barilla Chickpea Rotini
 3 oz butter
 ¼ cup flour
 2 ¼ cups whole milk
 1 cup gruyere cheese, grated
 ¼ cup thinly sliced pieces of ham
 1 cup breadcrumbs
 salt, pepper, ground nutmeg to taste
1

Heat your oven to 350 F.

2

In a large pan, heat salted water to boiling and cook your box of Barilla Chickpea Rotini for a minute or two less than the time given on the box (you want it to be a bit under al dente). When the pasta is done, you'll want to run it under cool water to stop it from cooking more.

3

While the pasta is cooking, cut your ham into thin squares and quickly fry up in an ounce butter on the stove top until they are delightfully crunchy and flavorful. Remove the ham, and add breadcrumbs to soak up the rest of the butter.

4

In a separate pan, make a roux then a béchamel (the creamy, cheesy sauce for your macaroni). Melt your butter (2 ounces) in the pan over medium, then add your flour, quickly whisking together until the flour cooks and just begins to turn a bit golden. Remove from heat as you quickly whisk in your milk, then bring the heat back and bring to a boil, stirring all the while. Add your cheese into the bubbling mixture along with your salt and pepper. Make sure this is well-seasoned and that the flavor is to your liking.

5

In a buttered baking dish, add pasta, ham, and your béchamel and gently mix together. Cover with breadcrumbs and bake for 20 minutes.

Ingredients

 1 box Barilla Chickpea Rotini
 3 oz butter
 ¼ cup flour
 2 ¼ cups whole milk
 1 cup gruyere cheese, grated
 ¼ cup thinly sliced pieces of ham
 1 cup breadcrumbs
 salt, pepper, ground nutmeg to taste

Directions

1

Heat your oven to 350 F.

2

In a large pan, heat salted water to boiling and cook your box of Barilla Chickpea Rotini for a minute or two less than the time given on the box (you want it to be a bit under al dente). When the pasta is done, you'll want to run it under cool water to stop it from cooking more.

3

While the pasta is cooking, cut your ham into thin squares and quickly fry up in an ounce butter on the stove top until they are delightfully crunchy and flavorful. Remove the ham, and add breadcrumbs to soak up the rest of the butter.

4

In a separate pan, make a roux then a béchamel (the creamy, cheesy sauce for your macaroni). Melt your butter (2 ounces) in the pan over medium, then add your flour, quickly whisking together until the flour cooks and just begins to turn a bit golden. Remove from heat as you quickly whisk in your milk, then bring the heat back and bring to a boil, stirring all the while. Add your cheese into the bubbling mixture along with your salt and pepper. Make sure this is well-seasoned and that the flavor is to your liking.

5

In a buttered baking dish, add pasta, ham, and your béchamel and gently mix together. Cover with breadcrumbs and bake for 20 minutes.

High Fiber Macaroni and Cheese