Beany mac and cheesy

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • 2 cups (480 milliliters) dry rigatoni, whole wheat
  • 3 tablespoons (45 milliliters) butter
  • 1 clove garlic, minced
  • 1 teaspoon (5 milliliters) mustard seed
  • 3 tablespoons (45 milliliters) flour
  • 2 1/2 cups (600 milliliters) milk
  • 1 cup (240 milliliters) canned white beans, rinsed and drained
  • 1 cup (240 milliliters) soft Muenster cheese, cut into pieces
  • 1 cup (240 milliliters) sharp cheddar cheese, grated
  • 1/2 cup (120 milliliters) gruyere cheese, grated
  • Extra gruyere, for topping

Directions

  1. Preheat oven to 350F (180C).
  2. Cook pasta until al dente.
  3. Put butter in a pot and heat to melt. Add garlic and mustard seed.
  4. Stir in flour to combine. Cook for a few minutes, stirring.
  5. Add milk slowly, stirring to combine. Cook on low to thicken.
  6. Pour drained and rinsed beans into a bowl and mash with a fork.
  7. Add mashed beans to pot and stir to combine.
  8. Mix in cheese and stir until melted.
  9. Season with salt and pepper.
  10. Add cooked pasta to pot and mix until pasta is covered.
  11. Pour pasta into a baking dish and top with extra gruyere.
  12. Back 15-20 minutes or until cheese is bubbling and starting to brown.
  13. Enjoy!

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