Bobby's Veggie Mac and Cheese
35 min
25 min
6 servings
35 min
25 min
6 servings


  • Nonstick cooking spray
  • Salt
  • 1 pound whole wheat macaroni 
  • 1 clove garlic, minced 
  • 1/2 onion, small dice
  • 1 cup garbanzo beans 
  • 1 cup nonfat Greek yogurt 
  • 1 yellow bell pepper, roasted, peeled and seeded 
  • 1/4 cup vegetable stock or starchy cooking liquid from pasta 
  • 1 cup shredded part-skim mozzarella 
  • Freshly ground black pepper
  • 1/3 cup whole wheat panko 
  • 1/4 cup grated Parmesan


Preheat the oven to 400 degrees F. Prepare an 8-by-10-inch baking dish with cooking spray, and then set it aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain the pasta, reserving some of the cooking water if needed.

Meanwhile in a large saute pan over medium-high heat, cook the garlic and onion until translucent.

In a food processor, add the garbanzo beans, yogurt and roasted pepper. Pulse until smooth, pouring in the vegetable stock as needed.

In a large bowl, toss the cooked macaroni with the bean and yogurt puree, and then fold in the mozzarella cheese. Season with salt and pepper. Pour the mixture into the prepared baking dish and sprinkle the panko over the top. Finish with the Parmesan.

Bake until the Parmesan melts, the panko browns and the macaroni is hot throughout, about 10 minutes.

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