Name: White Cheddar Bean Mac & Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3/4 lb elbow macaroni, uncooked (340 g); 1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL); 1 1/2 cups 2% milk (375 mL); 4 tbsp butter, divided (45 mL); 1/2 yellow onion, chopped (small); 1 clove garlic, minced; 1 tbsp Dijon mustard (15 mL); 1/4 tsp ground nutmeg (1 mL); 1/8 tsp cayenne pepper (0.5 ml); 2 1/2 cups grated smoked white cheddar cheese (625 mL); Salt and fresh cracked pepper, to taste; 3/4 cup seasoned dry breadcrumbs (175 mL); Optional garnish: cooked bacon bits and chopped green onion

White Cheddar Bean Mac & Cheese

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x

Print Recipe

Description

A classic mac and cheese with a boost of fibre! Elbow macaroni is baked in a creamy smoked white cheddar bean sauce and topped with a crispy breadcrumb topping. Serve with bacon bits and green onions.

Ingredients

Scale

3/4 lb elbow macaroni, uncooked (340 g)
1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL)
1 1/2 cups 2% milk (375 mL)
4 tbsp butter, divided (45 mL)
1/2 yellow onion, chopped (small)
1 clove garlic, minced
1 tbsp Dijon mustard (15 mL)
1/4 tsp ground nutmeg (1 mL)
1/8 tsp cayenne pepper (0.5 ml)
2 1/2 cups grated smoked white cheddar cheese (625 mL)
Salt and fresh cracked pepper, to taste
3/4 cup seasoned dry breadcrumbs (175 mL)
Optional garnish: cooked bacon bits and chopped green onion

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C)

Cook macaroni al dente according to package directions. Strain and return to pot, set aside.

Pour beans into a colander or strainer, rinse with cold water. Transfer beans to a food processor fitted with a metal blade. Add ½ cup (125 mL) of milk; process until smooth. Add another ½ cup (125 mL) milk and pulse until combined.

In a large skillet over medium heat melt 2 tbsp (30 mL) butter. Add onion and sauté until softened, about 5 minutes. Add garlic, sauté 1 minute until fragrant. Add puréed beans, Dijon mustard, nutmeg and cayenne pepper, stir to combine. Cook until bubbling, about 8 minutes. Add remaining milk, stir to combine. Add grated cheese, a ½ cup (125 mL) at a time, stirring until melted; continue until no cheese remains. Remove from heat, season with salt and pepper. Transfer sauce into pot with macaroni, stir until combined. Pour mixture into a lightly greased 9 x 13 inch (23 x 33 cm) casserole dish.

In a small microwave safe bowl, melt remaining 2 tbsp (30 mL) of butter. Add seasoned breadcrumbs, stir until moistened. Spread evenly over macaroni and bake 15-20 minutes until bubbly and golden.
Serve hot garnished with bacon bits and green onions if desired.