Stovetop Mac and Cheese
with white beans / broccoli / bell peppers

Name: Stovetop Mac and Cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bell peppers, red, diced; 12 oz Broccoli, finely chopped; 2 cloves Garlic, chopped; 6 oz Cheese, extra-sharp cheddar, grated (we used white cheddar; don't buy pre-shredded cheese as it can make the finished dish grainy); 1 can Beans, navy or cannellini (14 oz / 397 g), drained and rinsed; 8 oz Pasta, elbow macaroni (sub any pasta shape); 2 Tbsp + 2 Tbsp Butter; 1/4 cup Panko breadcrumbs; 2 Tbsp Flour, all-purpose; 1/2 tsp Salt; 1/4 tsp Red pepper flakes (opt); 1 1/2 cups Milk

Active: 45 Total: 45

Original GF Paleo Vegetarian

We couldn't leave well enough alone and gave this classic comfort food a boost with white beans for added protein and colorful vegetables for flavor and nutrition. Feel free to skip the panko topping if you're short on time, but it does give the top of this super creamy mac and cheese a nice crunchy texture.
Smarts #1: Be careful not to overcook the pasta since it will continue to cook a bit more as it's tossed with the other warm ingredients. Also, don't forget to add the broccoli to the pasta in the last minute of cooking.
Smarts #2: The keys to avoiding gritty mac and cheese are 1) to grate the cheese yourself, avoiding pre-grated cheese and 2) to add the cheese in small increments, whisking well after each addition.

Proteins

Cheese, Beans, white/cannellini

Cuisines

American

Ingredients

Metric

Servings:

Stovetop Mac and Cheese with White Beans:

Bell peppers, red - 1 , diced
Broccoli - 12 oz , finely chopped
Garlic - 2 cloves , chopped
Cheese, extra-sharp cheddar - 6 oz , grated (we used white cheddar; don't buy pre-shredded cheese as it can make the finished dish grainy)
Beans, navy or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
Pasta, elbow macaroni - 8 oz (sub any pasta shape)
Butter - 2 Tbsp + 2 Tbsp
Panko breadcrumbs - 1/4 cup
Flour, all-purpose - 2 Tbsp
Salt - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Milk - 1 1/2 cups

Prep

Bell peppers / Broccoli / Garlic / Cheese - (If prepping right before cooking, get water boiling before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Bring a large stockpot of salted water to a boil.
When water is boiling, add pasta. Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain.
While water is boiling / pasta is cooking, heat a large saute pan over medium heat. Add first part of butter until melted. Add panko with a pinch of salt. Saute until panko is lightly toasted and golden brown, 3 to 4 minutes. Set panko aside and wipe out pan.
Return pan to heat and add second part of butter. Add bell peppers to melted butter and saute until peppers are soft, ~5 minutes.
Add flour, garlic, salt, and red pepper flakes (if using). Stir until no dry spots of flour remain.
Slowly pour milk into the pan while whisking. Continue whisking vigorously until everything is evenly combined. Heat milk until it begins to simmer (increase heat if needed to speed this process along). Simmer milk, stirring frequently until sauce thickens, 3 to 4 minutes.
Remove pan from heat. Add grated cheese a bit at a time, whisking the sauce well between each addition.
Stir beans, pasta, and broccoli into sauce.
Serve pasta with panko breadcrumbs sprinkled over top for some crunch. Enjoy!

Reviews

Ratings

0 reviews