Healthy Mac and Cheese
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5.0
3 reviews
Excellent
Healthy Mac and Cheese
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This Mac and Cheese recipe uses NO flour or butter, but you wouldn't know just by tasting it. The secret ingredient adds extra fiber and protein to each bite.
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Ingredients
- 12 ounces Elbow Noodles (gluten-free, if needed)
- 1 (15-oz.) can cannellini beans (see notes; don't drain)
- 1 teaspoon fine sea salt , plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4 ounces gruyere cheese , shredded
- 2 ounces sharp cheddar cheese , shredded
- Pinch of nutmeg (optional)
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Instructions
- Bring a large pot of water to a boil and season it with a teaspoon of salt. Once it's boiling, add the pasta and cook until tender, according to the package directions.
- While you wait on the pasta, add the entire can of white beans to a high-speed blender. (Including the liquid; don't drain or rinse them.) Add 1 teaspoon of salt, the garlic powder, and black pepper, plus ¼ cup of water. Secure the lid and blend until very smooth.
- When the pasta is done cooking, drain the noodles and set them aside for a moment. Pour the blended bean mixture into the pot and bring it to a boil on the stove. As soon as it's bubbling, turn off the heat and stir in the shredded cheese until it has melted.
- Transfer the pasta back to the pot with the cheese sauce and stir well. Season with additional salt, to taste. (I add another ½ teaspoon, but this will vary based on the type of salt you use and your taste buds.) Add a pinch of nutmeg for an unexpected and delicious flavor, then serve warm with any extra toppings you like, such as cooked chicken or steamed broccoli.
- Leftover mac and cheese can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for roughly 1 cup of prepared mac and cheese, assuming you get 8 cups from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
- Canned White Beans Note: I tested this recipe with 365 brand organic cannellini beans, which include salt on the ingredient label. If you use an unsalted brand, you may need to add more than the 1 1/2 teaspoons of salt this recipe calls for.
- Cheese Note: This recipe is easy to adapt and can use any other cheese variety you have. I think parmesan would make it taste like Alfredo, so you could embrace adding more garlic and black pepper in that case, too.
- Nutmeg Note: I started adding a pinch of nutmeg to mac and cheese after trying it an Ina Garten recipe. It pairs well with gruyere cheese but has a potent flavor, so don't overdo it!
- Pasta Note: If you're trying to sneak this new cheese sauce past picky eaters, I recommend starting with a pasta they love. My daughter thinks this tastes just like Ina Garten's recipe if I make it with her favorite organic white noodles. But when I make it with chickpea-based pasta, she thinks it tastes "too healthy." You can slowly start to mix some more nutrient-dense noodles into your favorite white pasta to help them get used to the idea.
Nutrition Information
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Calories
274kcal
(14%)
Carbohydrates
40g
(13%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
556mg
(23%)
Potassium
111mg
(3%)
Fiber
3g
(12%)
Sugar
0.1g
(0%)
Vitamin A
206IU
(4%)
Vitamin C
0.003mg
(0%)
Calcium
243mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 556mg | 23% |
| Potassium | 111mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.1g | 0% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 243mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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