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By Bianca Philp
Creamy White Bean Mac and Cheese
7 steps
Prep:10minCook:35min
Updated at: Sat, 11 Jan 2025 20:32:28 GMT
Nutrition balance score
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Ingredients
6 servings

8 ozelbow macaroni
or pasta of choice

1 x 15 ozcan white beans
cannellini or great northern, drained and rinsed

1 ½ cupsmilk
any kind, or unsweetened almond milk for dairy-free
can cheddar soup
small, or cream of chicken soup

2 cupsshredded cheddar cheese
or a mix of cheeses like Gruyere or Parmesan

2 Tbspbutter
or olive oil for lighter/dairy-free

2 Tbspall-purpose flour

1 tspDijon mustard
optional, for depth of flavor

½ tspgarlic powder

salt
to taste

black pepper
to taste

¼ cupbreadcrumbs
optional, for topping

1 Tbspolive oil
or melted butter, for topping
Instructions
Cook the Pasta
Step 1
Cook macaroni according to package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
Blend the Beans
Step 2
In a blender or food processor, combine white beans and 1/2 cup of milk. Blend until smooth and creamy.
Make the Roux
Step 3
In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly, until a smooth paste forms.
Add Liquids
Step 4
Slowly whisk in the soup, remaining milk, and the white bean mixture. Cook for 3–5 minutes, stirring, until the sauce thickens.
Add Cheese and Seasoning
Step 5
Remove the saucepan from heat. Stir in shredded cheese, Dijon mustard, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth.
Combine Pasta and Sauce
Step 6
Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to reach your desired consistency.
Optional Topping
Step 7
If you want a crispy topping, preheat the oven to 400°F (200°C). Transfer mac and cheese to a greased baking dish. Combine breadcrumbs and olive oil or melted butter, then sprinkle on top. Bake for 10–15 minutes, until golden.
Notes
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Makes leftovers
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