Mac And Beans Recipe

Cook pasta

Bring a large pot of salted water (about 4 quarts) to a rolling boil. Add 2 cups elbow macaroni and cook until just al dente, about 7–8 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare beans

While pasta cooks, drain and rinse the cannellini and black beans. Set aside in a small bowl. If you prefer the beans slightly warmed, add them to the drained pasta for the last minute of cooking, then drain together.

Heat 1 tablespoon olive oil in a large skillet or medium saucepan over medium heat. Add 1/2 small diced yellow onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not brown. Stir in 1/4 teaspoon red pepper flakes and remove from heat while preparing the sauce base.

In a separate medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook the roux 1–2 minutes, stirring constantly, until it’s light golden and smells slightly nutty (do not let it brown).

Slowly whisk in 2 cups whole milk, a little at a time, until smooth. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 4–6 minutes. If it becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to reach a saucy consistency.

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground black pepper and 1 teaspoon salt. Gradually add 1 1/2 cups freshly grated sharp cheddar and 1/4 cup Parmesan, stirring until melted and smooth. Taste and adjust seasoning with more salt, pepper, or paprika as desired.

Add the sautéed onion and garlic mixture to the cheese sauce and stir to combine. Add the drained beans to the sauce and stir gently to coat and warm them through for 1–2 minutes.

Fold the drained pasta into the sauce and beans. If the mixture seems thick, add reserved pasta water 1–2 tablespoons at a time until you reach a creamy consistency. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Cook together for another 1–2 minutes so flavors meld.

Adjust seasoning to taste and finish with a light sprinkle of extra Parmesan or cracked black pepper if desired. Serve immediately.