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Good For You Macaroni and Cheese

Rated as 4.67 out of 5 Stars

"Using the best of all the ideas out there, this mac n' cheese incorporates old-style methods with hidden veggies and a crunchy, new topping that will please both kids and adults. I like to use 'smart' pasta that has calcium and fiber. It's too good to be good for you!"
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1 h 30 m servings 624
Original recipe yields 8 servings (1 - 9x13 inch dish)


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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes. Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
  2. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. Season to taste with red pepper flakes, nutmeg, salt, and pepper. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  4. Place the garbanzo beans into a blender. Cover, and puree until smooth. Scrape the puree into a small bowl and stir in the bread crumbs and Parmesan cheese; set aside.
  5. Once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. Whisk in half of the yellow and white Cheddar cheeses until melted. Stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. Sprinkle the remaining Cheddar cheeses overtop, then cover with the remaining macaroni. Smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.
  6. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. Allow the dish to rest for 5 minutes before serving.

Nutrition Facts

Per Serving: 624 calories; 29.5 65.6 24 81 495 Full nutrition

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Read all reviews 18
  1. 24 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

Dianne, thank you!!! My husband and I really enjoyed this dish. I scaled it back to 4 servings and still filled a large casserole dish. I made a few changes, and it was excellent: cornstarch ...

Most helpful critical review

I found it to be dry and tasteless.

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Least positive

Dianne, thank you!!! My husband and I really enjoyed this dish. I scaled it back to 4 servings and still filled a large casserole dish. I made a few changes, and it was excellent: cornstarch ...

Very good. The kids liked it and the men did too. It took me a while to make it though. I had to boil and then mash the sweet potatoes. I would make it again and recommend it to others.

This was very good, but the kids didn't accept the topping as well as I'd hoped. The littlest ones seemed to discern in between the "good" and "bad" parts, but I thought it was good. Definitely ...

Mild and mellow! Great when served warm, just as good cold! This was a hit with my family. I used whole wheat macaroni and flour, and all sharp cheese when making this.

This is a very good recipe. Great Recipe`

This recipe was delicious and even my very picky husband who hates sweet potatoes and saw me preparing one just for this recipe loved it! You can't taste the sweet potatoes or chickpeas. It's ju...

Great recipe. My husband does NOT like chick peas and found the recipe printed out on the kitchen table. However, for anyone dubious about them, you cannot even taste them, so DO NOT let that s...

I liked this recipe, but not a lot. The sweet potato and garbanzo beans made it very filling and it was a good cheap meal. (I substituted the random cheese I had on hand(Mexi-cheese and Mozzarel...

Really liked this recipe--my picky toddler even ate it. I did feel like it needed a greater depth of flavor, though. Next time I'll add mustard to the sauce & may consider adding a small amount ...