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Team! Ever wondered what your favorite athletes eat before their Game Day? Well, here is the answer! This recipe is Devon Levesque’s game Day Meal: Mac and Cheese. While Devon admitted to eating regular mac and cheese before his big days, we elevated this dish. By using chickpea pasta, we increase the protein content of the dish, and we even sneak in some greens into it!
So ready, set, go: Let’s get cooking!
Ingredients
- 8 oz chickpea shell pasta
- 2 tbsp olive oil
- 2 tbsp flour
- ½ cup milk
- 1 tsp paprika
- 1 cup comté, grated
- 1 cup aged cheddar, grated
- 1 cup fontina, grated
- 2 cups kale
- ⅓ cup basil
- ½ cup breadcrumbs
- Salt
- Pepper
Method
- Preheat oven to 400F.
- In a pot, bring salted water to a boil.
- Cook the pasta according to the packaging.
- Drain the pasta.
- In a saucepan on medium heat, add the flour and olive oil. Stir continuously. Let it thicken for 3 minutes. The roux will change color. Gradually add the milk while constantly mixing until the bechamel thicken. Add the paprika, salt, and pepper. Stir in your grated cheeses. Cook for 5 minutes until melted.
- Chop the kale and basil.
- In a blender, add the cheese sauce, kale, and basil. Blend.
- Pour the pasta and cheesy sauce into a baking dish. Sprinkle with grated cheese and breadcrumbs.
- Cook for 15 minutes.
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