Stove Top Mac and Cheese With Hummus

Kosher salt

12 ounces dried elbow macaroni or other short pasta

1½ cups low-fat milk, or more as needed

2 tablespoons flour

2 to 3 cups shredded mild or sharp cheddar, Colby or Monterey Jack cheese

¼ teaspoon powdered mustard

½ cup plain or red pepper hummus (homemade or store-bought)

Bring a large pot of water (about 4 quarts) 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 ½ 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 ½ 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 ¼ cup more milk.

Serve warm with peas or a green salad, or roasted tomato halves.

Serves 4 to 6 servings

Nutritional analysis: Per serving (based on 6): 440 calories, 19 g protein, 52 g carbohydrates, 17 g fat, 7 g saturated fat, 45 mg cholesterol, 550 mg sodium, 3 g dietary fiber, 6 g sugar

Adapted from a recipe on TheKitchn.com