Cheesy Mac 'n' Beans
By Vallery LomasPublished on February 12, 2026
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
1 pound pasta ½ teaspoon table salt, plus salt for cooking pasta1 (15-ounce) can cannellini beans, rinsed1½ cups half-and-half 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika 2 tablespoons unsalted butter ½ teaspoon pepper 12 ounces extra-sharp cheddar cheese, shredded (3 cups)
Before You Begin
Any tubular pasta will work well in this dish.
Instructions
- Bring 4 quarts water to boil in large pot. Add 1 pound pasta and 1 tablespoon table salt and cook, stirring often, until al dente. Reserve ¾ cup pasta cooking water, then drain pasta and return it to pot.
- Meanwhile, process 1 rinsed can cannellini beans, 1½ cups half-and-half, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and ½ teaspoon salt in blender until smooth, about 30 seconds.
- Melt 2 tablespoons unsalted butter in large saucepan over medium heat. Add bean puree, reserved pasta water, and ½ teaspoon pepper and whisk to combine. Cook until starting to bubble around edges, about 5 minutes. Whisk in 3 cups shredded extra-sharp cheddar, 1 handful at a time, until melted.
- Stir pasta into cheese sauce and season with salt and pepper to taste. Stir until sauce thickens, about 1 minute. Serve.
Time
45 minutesYield
Serves 4 to 6Ingredients
1 pound pasta
½ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
1½ cups half-and-half
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
2 tablespoons unsalted butter
½ teaspoon pepper
12 ounces extra-sharp cheddar cheese, shredded (3 cups)
Ingredients
1 pound pasta
½ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
1½ cups half-and-half
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
2 tablespoons unsalted butter
½ teaspoon pepper
12 ounces extra-sharp cheddar cheese, shredded (3 cups)
Ingredients
1 pound pasta
½ teaspoon table salt, plus salt for cooking pasta
1 (15-ounce) can cannellini beans, rinsed
1½ cups half-and-half
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
2 tablespoons unsalted butter
½ teaspoon pepper
12 ounces extra-sharp cheddar cheese, shredded (3 cups)
Why This Recipe Works
Cannellini beans pureed into the sauce give this easy stovetop mac ’n’ cheese extra heartiness. To ensure the sauce is plenty rich, with no grainy texture from the beans, we puree the beans with half-and-half. Extra-sharp cheddar lends the dish bold flavor, while garlic powder, onion powder, and smoked paprika bring savory depth. An extra minute of stirring at the end evaporates some of the moisture and thickens the sauce to the perfect consistency.
Before You Begin
Any tubular pasta will work well in this dish.
Instructions
- Bring 4 quarts water to boil in large pot. Add 1 pound pasta and 1 tablespoon table salt and cook, stirring often, until al dente. Reserve ¾ cup pasta cooking water, then drain pasta and return it to pot.
- Meanwhile, process 1 rinsed can cannellini beans, 1½ cups half-and-half, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and ½ teaspoon salt in blender until smooth, about 30 seconds.
- Melt 2 tablespoons unsalted butter in large saucepan over medium heat. Add bean puree, reserved pasta water, and ½ teaspoon pepper and whisk to combine. Cook until starting to bubble around edges, about 5 minutes. Whisk in 3 cups shredded extra-sharp cheddar, 1 handful at a time, until melted.
- Stir pasta into cheese sauce and season with salt and pepper to taste. Stir until sauce thickens, about 1 minute. Serve.
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