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Better-for-You Mac 'n' Cheese One Star

Better-for-You Mac 'n' Cheese

Get Ready

Servings: Serves 6

Prep Time: 15 minutes

Cook Time: 17 minutes

Ingredients: Add ingredients to List

2 cups ( 8 oz.) enriched elbow macaroni (such as Ronzoni Smart Taste or Barilla Plus)
1 15.5 oz can cannellini beans, rinsed and drained
3/4 cup plus 2 Tbsp. Skim milk, divided
1/4 cup Fat free half and half
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon onion powder
1/4 teaspoon Crushed red pepper flakes (optional)
6 slices ( 4 oz.) 2% reduced-fat pasteurized processed Cheddar or american cheese
1/3 cup plain panko bread crumbs
1 pinch paprika
1/2 teaspoon dried parsley flakes
1 tablespoon grated parmesan cheese
1 teaspoon Olive oil

directions:

1. Spray an 8-by-8 or 7-by-10 inch pan with vegetable cooking spray. Fill a large pot with water and bring to a boil over high heat. Add macaroni and cook until al dente, about 6 minutes. Drain and add to the prepared pan.
2. While pasta cooks, prepare sauce. Place beans in a food processor or blender. Add 2 tablespoons of the milk and puree until very smooth. Transfer 1/2 cup of the puree to a medium saucepan and refrigerate the rest for another use (can be added to soups or dips) or discard.
3. Add remaining 3/4 cup milk, half-and-half, cornstarch, salt, mustard, pepper, nutmeg, onion powder, and pepper flakes (if using) to the saucepan with the bean puree. Whisk until smooth and cook over medium heat, stirring constantly, until bubbly and thickened. Reduce heat to low and add cheese, stirring until it's completely melted and sauce is smooth. Pour cheese sauce over pasta and gently stir until all macaroni is coated with sauce. Set aside.
4. Preheat broiler. In a small bowl, stir together bread crumbs, paprika, parsley, and Parmesan. Add oil and mix to coat crumbs. Sprinkle on top of macaroni and broil until lightly browned, about 4 to 5 minutes. Watch carefully, as topping can burn quickly. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2012

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Quantity Ingredients  
2 cups ( 8 oz.) enriched elbow macaroni (such as Ronzoni Smart Taste or Barilla Plus)  
1 15.5 oz can cannellini beans, rinsed and drained  
3/4 cup plus 2 Tbsp. Skim milk, divided  
1/4 cup Fat free half and half  
2 teaspoons cornstarch  
1/4 teaspoon salt  
1/2 teaspoon dijon mustard  
1/4 teaspoon freshly ground black pepper  
1/4 teaspoon ground nutmeg  
1/4 teaspoon onion powder  
1/4 teaspoon Crushed red pepper flakes (optional)  
6 slices ( 4 oz.) 2% reduced-fat pasteurized processed Cheddar or american cheese  
1/3 cup plain panko bread crumbs  
1 pinch paprika  
1/2 teaspoon dried parsley flakes  
1 tablespoon grated parmesan cheese  
1 teaspoon Olive oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 41 kcal (0%)
Total Fat 5 g (6%)
Saturated Fat 2 g (10%)
Cholesterol 10 mg (3%)
Sodium 524 mg (21%)
Total Carbohydrates 44 g (14%)
Dietary Fiber 6 g (24%)
Protein 16 g (26%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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