Prep Time and Cook Time: 25 minutes
Author: this recipe is a combination of Jessica Seinfeld’s “Macaroni and Cheese 2” from her Deceptively Delicious cook book as well as a recipe from Everyday Food called “Stovetop Mac and Cheese”. It is SO good!
1 1/2 Cups whole-wheat elbow macaroni*
1 Cup nonfat (skim) milk
1/2 Cup canned navy beans, rinsed and drained
non-stick cooking spray
1 1/2 Cups shredded colby cheese (about 8 ounces)
1/2 t salt
1/8 t garlic powder
1/8 t cayenne pepper
1/8 t pepper
1 t dijon mustard
1 t worcestershire sauce
1. Bring a large pot of salted water to a boil; add macaroni and cook accordingly. Drain and set aside.
2. While the macaroni is cooking, combine the milk and the beans in a food processor until pureed.
3. Coat a large pan (I just used the same pan I used for the macaroni) with cooking spray and set it over medium heat. Add the bean mixture to the pan along with the mustard, worcestershire sauce and seasonings. Cook for 2 minutes stirring until smooth. Add the cheese and cook until melted and creamy. Stir in the macaroni and serve!
*I couldn’t find the little shells in wheat at the commissary, so the picture here uses regular noodles.
**Jessica also suggests adding 1/2 C of pureed cauliflower (additionally not instead of the beans) to boost the nutrition of this dish even more.