Return of the Mac

Homemade Macaroni & Cheese is the ultimate comfort food. With the ultimate comfort food, comes the ultimate comfort music and for me it’s a playlist full of Motown oldies – which always has me dancing and cooking up a storm.  It doesn’t take much convincing to persuade me to make Mac & Cheese. The cold weather only further encourages me to cook up something warm, hearty and delicious. Macaroni and Cheese is like a hug…a big hug that leaves me filled with guilt and eventual gas. Sorry for the over share.

IMG_2386Because of that, I often shy away from the deliciousness that is mac & cheese. Not wanting to miss out, I decided to give this comfort food a nutritional boost with white kidney beans (aka cannellini beans). The beans add extra fibre, folate and protein, which is a wonderful bonus. Here is the first recipe created by yours truly, I hope you enjoy it! 


 I decided to add the onion to give the dish an extra kick of flavour since the pureed kidney beans can get a little (for lack of a better word) “bean-y”, feel free to remove it if onions aren’t your thing. If you’re feeling adventurous, I recommend adding a tsp of mustard – it adds a distinct taste so be sure that whoever is eating your Mac & Cheese has an open mind.

Homemade Macaroni & Cheese
Serves 4
Write a review
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
  1. 2 1/2 cups grated cheddar cheese (approx. 230g of cheddar)
  2. 2 cups elbow macaroni
  3. 1 can (540 ml) white kidney beans/cannellini beans
  4. 1 1/2 cup milk
  5. 1/4 cup (46g) onion, chopped
  6. 1/4 cup (72g) breadcrumbs
  7. 3 tbsp butter
  8. 2 tbsp water
  9. 30 ml grated parmesan cheese
  1. Heat oven to 375 F
  2. Boil salted water in large pot, add elbow macaroni to boiling water until desired doneness (I prefer al dente)
  3. Grate cheddar cheese while macaroni is cooking.
  4. Puree kidney beans, chopped onion and water until a smooth paste is created.
  5. Drain cooked macaroni and add 1 tbsp of butter to prevent pasta from sticking.
Cheese Sauce
  1. In a saucepan, whisk bean/onion puree, milk, 2 tbsp butter and 1/2 of your grated cheese (set other 1/2 aside), until cheese has melted and sauce is a smooth consistency.
  2. Add cheese sauce to cooked macaroni
  1. Add macaroni and sauce to casserole dish
  2. Top with remaining 1/2 of cheddar cheese, sprinkle with parmesan cheese and finish with breadcrumbs
  3. Bake at 375 F for 15 minutes and broil at 500 F for an additional 5 minutes (keep an eye on macaroni to avoid over-browning).
  4. Serve hot and enjoy!
Concoction Kitchen


Leave a Reply