Baked Mac and Cheese with Little White Beans

Macaroni and cheese
Macaroni and cheese

You’ll Need

  • ½ lb dry macaroni, whole wheat rotini, small shells or other pasta
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2½ cups milk
  • 3 cups shredded old white cheddar, Gouda, Monterey Jack, Parmesan or other meltable cheese
  • 1 cup canned white beans, rinsed and drained
  • 2 slices whole wheat sandwich bread, torn into pieces
  • 2 Tbsp canola oil, olive oil or melted butter
  • ¼ cup grated Parmesan cheese

Prep and Cook

  • In a large pot of boiling salted water, cook the pasta until it’s tender but not mushy. Set aside.
  • Preheat the oven to 350°F. In an empty pot, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, until the mixture starts to turn golden. Stir in the milk and bring the sauce to a full boil, whisking constantly. Reduce the heat and simmer for a few minutes, until the mixture is nice and thick.
  • Remove the sauce from the heat and stir in the cheese until it melts. Add salt to taste, then stir in the drained pasta and beans.
  • If you want a breadcrumb topping, pulse the bread, butter and Parmesan in a food processor until the bread turns to crumbs and the mixture is well blended.
  • Pour the macaroni and cheese into a baking dish and top with the breadcrumbs or additional cheese.
  • Bake for 15 to 20 minutes, until the dish is bubbly around the edges and the topping is golden.


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