Macaroni & Cheese with Cannellini Beans
Macaroni & cheese is always a hit with kids. This dish combines the rich cheese sauce that kids love with creamy cannellini beans ― which add the complete protein and fiber that parents love. Baking individual servings with a bread crumb crust until golden brown makes for a more sophisticated presentation suitable for a casual bar menu.
Servings: 12
Calories: 465kcal
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Ingredients
- 1 tablespoon olive oil
- ¼ cup bacon or pancetta diced
- ½ cup onion peeled and diced
- 2 tablespoons shallot peeled and minced
- 1 tablespoon garlic peeled and minced
- 1 bay leaf
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk 2% reduced fat
- white pepper to taste
- ¼ teaspoon nutmeg
- 1 teaspoon thyme leaves
- 1 cup parmesan cheese grated
- 1 cup cheddar cheese white, shredded
- ½ cup Gruyere cheese grated
- 1 cup Fontina
- ½ pound whole wheat elbow pasta cooked al dente
- 3 cups cannellini beans canned or cooked, drained, rinsed, chilled
- ½ cup bread crumbs toasted
- ¼ teaspoon cayenne
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- For the base: Add the olive oil to a medium pot over medium heat and add the pancetta to the pot. Cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions, shallot, and garlic and bay leaf to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour to the pot and cook, stirring, for 3 minutes.
- Add the milk to the pot and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the white pepper, nutmeg, and thyme and cook for 3 minutes. Add the grated cheeses to the pot and stir to combine well. Add the pasta to the pot and remove from the heat.
- Add the chilled beans and fold them in gently.
- Transfer the contents of the pot to a 3-quart baking dish or individual ramekins. In a small bowl, combine the breadcrumbs with the cayenne and salt and sprinkle over the top of the macaroni. Bake, uncovered, until golden brown and bubbling, about 30 minutes.
- Cool 15 minutes before serving.
Notes
Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 46g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 500mg | Potassium: 595mg | Fiber: 6g | Sugar: 6g | Calcium: 460mg | Iron: 4mg