Mediterranean Mac and Cheese
Vicky Cohen and Ruth Fox
What is it about mac and 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 and 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 and 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?
- Salt and pepper, to taste
- 3 Tablespoons extra-virgin olive oil
- 2 large Spanish onions, sliced
- 5 Ounces Cheddar, muenster, or Jack cheese, diced
- 1 Cup chopped parsley
- 1 can chickpeas, drained
- 2 Cups elbow pasta or Israeli couscous
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat and sauté the onions until they start to brown. Season with salt and pepper, to taste. Add the cooked pasta, cheese, and chickpeas. Reduce the heat to medium-low and toss together until the cheese starts to melt. Turn off the heat and add the parsley.