Stove Top Mac and Cheese With Hummus (Serves 4-6)
340g dried elbow macaroni or other short pasta
1 1/2 cups low-fat milk, or more as needed
2 tablespoons flour
2 to 3 cups shredded mild or sharp cheddar.
1/4 teaspoon powdered mustard
1/2 cup plain or red pepper hummus
Bring a large pot of water (about 4l) to a boil over high heat. Add a generous pinch or two of salt, then the pasta. Cook according to the package directions, just until al dente.
Meanwhile, warm 1 cup of the milk in a medium saucepan over medium heat. Combine the remaining 1/2 cup of milk and the flour in a liquid measuring cup, whisking away any lumps. As soon as you begin to see a little steam rising from the heated milk, whisk in the milk-flour mixture.
Cook for 3 or 4 minutes, to form a slightly thickened sauce that has the consistency of heavy cream.
Reduce the heat to low; begin stirring in the cheese (to taste), a cup at a time, letting each addition melt before adding the next.
Add 1/2 teaspoon salt and the powdered mustard, stirring to form a creamy, smooth sauce.
Remove from the heat.
Drain the pasta and place in a mixing bowl.
Pour in the warm sauce, then add the hummus and stir to thoroughly incorporate.
If the mac and cheese consistency seems too thick, stir in up to 1/4 cup more milk.
Adapted from a recipe on TheKitchn.com.
The Washington Post