This creamy baked mac and cheese recipe is a lightened-up version of a classic dinner favorite. Loved by both parents and kiddos alike this easy macaroni and cheese recipe is both health and comfort in a bowl.
1 x 15 oz can cannellini beans, rinsed and drained
1 cup vegetable broth
1 tbsp butter
2/3 cup whole milk
1 tsp garlic powder
1/2 tsp onion powder
pinch of paprika
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded sharp cheddar
1/4 cup panko breadcrumbs
Spray or rub a baking dish with non-stick spray or olive oil.
Preheat oven to 400 degrees F.
Cook pasta according to package instructions. In last 2 minutes of cooking add in broccoli florets to quickly cook. Strain and set aside.
To a blender combine cannellini beans and vegetable broth.
Using the same pot you cooked your pasta in add your butter to melt over low-medium heat. Pour in your cannellini bean mixture and stir in whole milk, garlic powder, onion powder, paprika, salt and pepper.
Reduce heat to low and slowly whisk in your shredded cheese until just melted. Turn off heat.
Stir your pasta and broccoli into cheese sauce.
Pour mac and cheese into your baking dish and sprinkle with breadcrumbs.
Bake uncovered in your oven for 10-15 minutes or until mac and cheese is golden brown on top.