Life, Liberty and the Pursuit of Foodiness

Learning from our mistakes: 5-Cheese White Bean Macaroni and Cheese

Sometimes I try new things and they don’t always work.  Sometimes that means utter, throw it in the trash failure, and sometimes that means it came out okay, but not great. This is a story of the latter.

I had seen this recipe for white bean mac and cheese a while back and decided to tackle something similar. I was craving the ooey-gooeyness of mac and cheese but didn’t want to go completely off track, health-wise, so this seemed like the perfect compromise.

I didn’t have a whole lot of any one kind of cheese in my fridge, but I had a lot of different kinds of cheese, so I just ran with it. At the time, I though using about a tablespoon of cottage cheese would be a good idea to help get a creamy consistency.  Unfortunately, I learned the hard way that cottage cheese doesn’t really melt.  It stays kind of chunky and clumpy, which is sort of off-putting in a cheese sauce.  So, if I were to attempt this again (and I plan to!), I’d probably go with a tablespoon of cream cheese over the cottage cheese to ensure that creaminess is there.

Another mistake I learned from: garlic burns. Fast. And it makes your house smell. Brown garlic (as in burned) smells even stronger than just the regular cooked stuff. And it doesn’t make the other people in your house happy. Also, the flavor is INTENSE. Like, whoa baby, that’s garlic intense. (I contemplated throwing it out and starting over after burning the garlic, but since it was just brown and not completely charred, I decided to go with it. Next time, lightly cooked garlic or bust.)

So, yes, the final product was a bit too garlicky for my taste, and sort of a strange, overcooked garlic flavor. Also, I was probably a bit overzealous in my use of the white bean puree–I didn’t mind it, but the sauce was a bit grittier than a normal cheese sauce from the beans.  If you want to hide the white beans and get more of a traditionally smooth cheese sauce, go with less puree.  But, still, I could see the real potential in this dish, and so I still want to share it with you, with some adaptations to the recipe based on what I learned.

5-cheese white bean macaroni and cheese

Spiral pasta (or any shape you like)
2 tbs extra virgin olive oil
1 small garlic clove, minced or pressed
1/2 can white cannelini beans, rinsed
1 tbs butter
1 tbs all-purpose flour
1/2 cup to 1 cup skim milk (depends how thin/thick you want your sauce)
1 tbs cream cheese
2 deli slices or 1 handful shredded sharp cheddar cheese
2 slices American cheese
1 handful shredded provolone cheese
1 handful grated parmesan cheese
Dried mustard seed
Paprika
Fresh ground black pepper

1. Boil the pasta in a large saucepan with a tablespoon of olive oil to prevent sticking.  When the pasta is cooked al dente, drain and set aside. While the pasta boils, puree the white beans with a little bit of water or oil, if necessary, to get a smooth consistency.
2. In the same saucepan, heat the other tablespoon of olive oil. Add the garlic and cook through (until still white, not dark brown!)
3. Add the butter, let it melt, and mix in the flour to create a roux.
4. Once incorporated, add the milk and let it simmer and heat through. Add the cream cheese and stir it into the milk sauce until it melts.
5. Add the white bean puree, 1 tablespoon at a time, and stir to incorporate into the sauce.
6. Add each cheese, one at a time, and stir until melted. (Eyeball this–if you need more or less, adjust to that. And taste along the way!)
7. Add a few sprinkles of mustard and paprika, to taste. Grind in the black pepper, to taste.
8. When the sauce is smooth and reaches the desired consistency, add the pasta back to the pot and stir well to coat.  Add more seasonings, if necessary.
9. Turn the oven on to Broil. Pour the macaroni and cheese into a baking dish or into individual ramekins and top with more grated Parmesan and paprika.
10. Broil macaroni and cheese for 3-8 minutes or until the Parmesan topping begins to bubble. Remove and let cool for a few minutes before serving.

This recipe is great to just lighten up and healthify regular mac and cheese, but it’s also great for kids! You can sneak this white bean puree into their favorite dish and they won’t even know it’s there! Instant fiber, protein and vitamins–and they’re not the wiser! Ha!

This is also a great no-bake cheat to still create that baked macaroni and cheese flavor.  The Parmesan topping gets nice and crispy while the pasta inside stays super creamy and cheesy. I’ve never made a baked-style mac and cheese before–I’ve always made it with a cheese sauce and let it be, like a homemade version of the boxed stuff. But this time around, I wanted to try that baked casserole-style without actually baking it. Broiling it for a few minutes was a quick way to achieve that without actually sitting around and waiting for it to bake. (Cause I’m hungry!) And you know what? Yes, the burned garlic was a bit overwhelming. But with the crispy cheese topping and the ooey-gooey inside, this was still pretty darn delicious! Nothing beats a good mac and cheese, and the addition of white beans and skim milk instead of whole milk or cream makes this (almost) guilt-free!

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One thought on “Learning from our mistakes: 5-Cheese White Bean Macaroni and Cheese

  1. Pingback: A sad day…an ode to my bullet blender « Life, Liberty and the Pursuit of Foodiness

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