Wednesday, September 3, 2008

Cannellini Mac and Cheese

If you have a little mac and cheese lover on your hands, try this to slip in some extra protein and fiber! It only takes a little bit more time than making mac and cheese from a box.

Cannellini Mac and Cheese

Prep time: 20 minutes
Bake time: 10-15 minutes (optional)

1 cup dry pasta shapes
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
2 Tbsp grated Parmesan (optional)
dash paprika (optional)
1 15.5 oz can cannellini beans, drained and rinsed

Topping, for baked mac and cheese:
1/3 cup Panko bread crumbs
1 tsp wheat bran
1 tsp millet
1/2 Tbsp butter, melted

In a small pot, cook pasta according to package directions. Drain and set aside.

While pasta is cooking, melt the butter in a medium-size saucepan over medium heat. Add the flour and whisk until the mixture is turning very light brown, 1-2 minutes. Gradually add the milk while whisking continuously. Continue to cook, stirring, until the mixture is thickened and bubbly, 5-10 minutes. Turn the heat down to low and stir in the cheeses and paprika until melted.

Take the cheese sauce off of the heat and stir in the pasta and cannellini beans. The mac and cheese can be served as is. To make a baked mac and cheese, divide the pasta mixture among four oven-proof ramekins. Stir together the topping ingredients and divide among the four ramekins. At this point, you can cover the ramekins with plastic wrap and store them in the refrigerator for future meals.

When you are ready to bake, preheat the oven to 350F. Put the ramekins on a baking sheet and cook for 10-15 minutes, until the pasta is heated through and the topping is turning golden.

No comments: