Classic Cheese Sauce Made Better

This is a really simple cheese sauce recipe perfect for pasta, rice or broccoli. I usually make it for mac and cheese, but make extra so I have more for other applications.

It differs from traditional cheese sauces in that it uses garbanzo beans instead of a milk and flour base. 

This method makes it much easier and less finicky to create a smooth and stable sauce. It also requires less cooking. 

We'll use the salty water from boiling pasta to melt and warm the cheese. 

It's easiest to make it when making mac and cheese and then just make extra since the pasta water is a key ingredient. 

1 cup shredded cheddar
1/2 can garbanzo beans, rinsed
Reserved pasta water
2 tsps salt
1 tsp black pepper

You'll need to cook your pasta in salty water as you normally would. Drain, set aside and reserve the pot with the water still in it. 

From there it's just add the other ingredients to your blender and slowly add the pasta water until you get the viscosity you desire. 

For a little extra zip you can add a teaspoon or two of spicy or Dijon mustard. 


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