Broccoli & White Bean Mac & Cheese

Source: Clean Eating magazine (slightly modified by Aimee)
Makes 6-8 servings

2 (14 oz.) cans cannellini beans
1 large red pepper, chopped

12 ounces whole wheat macaroni
2 large crowns broccoli, chopped into small florets
2 cups milk, divided
6 TB whole wheat flour
12 oz. can evaporated milk
3 large cloves garlic, minced
1/2 tsp nutmeg
2 cups shredded cheddar (white cheddar works well)
6 TB grated Parmesan
salt & pepper to taste
paprika to top

1. Drain & rinse beans in large colander; mix in red pepper & let sit.
2.  Bring a large pot of water to a boil.  Add macaroni & cook according to package directions.  During last 6 minutes of boiling, add broccoli.  Drain mixture into colander with beans & red pepper; return to pot, combine well, & cover.
3.  Meanwhile, place flour in small bowl; whisk in 1/2 cup milk.  In large saucepan, combine remaining 1 1/2 cups milk & evaporated milk.  Heat over high heat & stir in garlic & nutmeg.  Bring mixture to boil, reduce heat, & whisk in flour mixture.  Cook over low heat, stirring often, until mixture thickens (about 1 minute).  Stir in cheddar & Parmesan until cheeses melt.
4.  Stir in cheese mixture to pasta mixture; season with salt & pepper.  Cook until heated through; spoon onto plates & top with paprika.