Broccoli & White Bean Mac 'n' Cheese

By Amanda26

Ingredients

• 1 cup skim milk, divided
• 3 tbsp whole-wheat pastry flour
• 3/4 cup nonfat evaporated milk
• 3 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 1 cup low-fat sharp cheddar cheese, shredded
• 5 tbsp finely grated Romano cheese, divided
• Salt and black pepper
• 1 cup (4 oz) whole-wheat elbow macaroni
• 3 cups chopped 1-inch broccoli florets
• 1 red bell pepper, chopped
• 1 cup unsalted white beans, drained and rinsed
• 1/2 tsp smoked paprika

Details

Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

In a small bowl, whisk 1/4 cup skim milk and flour; set aside. In a large saucepan, combine remaining 3/4 cup skim milk and evaporated milk. Place saucepan on high heat and stir in garlic and nutmeg. Bring mixture to a boil, reduce heat to medium and whik in flour mixture until no lumps remain. Reduce heat to low and cook, whisking constantly, until mixture thickens, about 1 minute. Remove from heat and stir in cheddar and 3 tbsp Romano until well blended. Season with salt and pepper, cover and keep warm on lowest heat setting until needed.

Bring a large pot of water to a boil. Add macaroni and broccoli and cook for 6 minutes; pasta will be slightly undercooked. Stir in bell pepper. Drain and return to pot. Stir in beans and milk mixture and heat on low. Cook, stirring, for 1 minute, until heated through. Spoon onto service dishes and top with remaining 2 tbsp Romano and paprika, dividing evenly.