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.
