Three-Cheese Macaroni and Cheese

Yields 4 servings

Ingredients

8 oz. calcium-enriched pasta, such
    as macaroni
2 cups skim milk
1 cup no-salt-added canned white beans
    (such as navy or cannellini), well rinsed
1 Tbsp olive oil
1 Tbsp all-purpose flour
¼ tsp salt

¼ tsp paprika
¼ tsp black pepper
½ cup Parmesan, grated
½ cup reduced-fat Colby or
    part-skim mozzarella, shredded
½ cup reduced-fat cheddar cheese,
    shredded

 

Directions

Cook the pasta according to the package instructions. Drain and set aside. Place the milk and beans in a blender and blend until smooth. In a large stockpot, heat the olive oil over medium heat. Add the flour, salt, paprika and pepper. Cook about one minute, until a paste forms.

Carefully add one cup of the milk bean mixture and whisk well. Add the remaining milk mixture, then bring to a steady simmer over medium heat. Cook two minutes, until the mixture is foamy and thick as cream. Add the cheeses and pasta. Cook one additional minute, stirring often. Turn the heat off and cool one minute before serving.

Nutrition Facts (per serving): calcium 682 mg, vitamin D 162 IU, calories 406, fat 12 g (saturated fat 5 g), cholesterol 22 mg, protein 22 g, carbohydrates 56 g, fiber 3 g, sodium 491 mg

Download a printable recipe card


Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com


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