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–+ servings

White Bean Mac and Cheese

This creamy White Bean Mac and Cheese is an easy, high-protein twist on a family favorite! Made with white beans, cheddar cheese, and simple pantry staples, it's a toddler-friendly meal that's ready in just 20 minutes.
Servings 6 servings
Calories 315 kcal
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
white bean mac and cheese for toddlers
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Equipment

Ingredients
  

  • 8 ounces elbow macaroni or shells
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup milk of choice
  • 1-2 tablespoon butter
  • ¼ cup grated Parmesan cheese can sub with nutritional yeast, add more if desired
  • ½ teaspoon garlic powder more to taste
  • ¼ teaspoon onion powder more to taste
  • 1 teaspoon Dijon mustard optional
  • 1 cup shredded sharp cheddar cheese or mozzarella for lower sodium option
  • ½ cup reserved pasta water as needed
  • salt and pepper to taste

Instructions
 

  • Cook the pasta according to the package directions. Before draining, reserve ½ cup of the pasta water.
  • Add the cannellini beans, milk, butter, Parmesan cheese, garlic powder, onion powder, and Dijon mustard (if using) to a blender. Blend until completely smooth.
  • Pour the sauce over the cooked pasta noodles, then stir in the shredded cheese until melted and smooth.
  • Add in reserved pasta water or extra milk a little at a time until the sauce reaches your desired consistency. Stir in salt and pepper to taste. Serve warm!
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Nutrition

Serving: 1servingCalories: 315kcalCarbohydrates: 37gProtein: 17gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 350mgPotassium: 280mgFiber: 5gSugar: 4gCalcium: 250mgIron: 2.4mg

Notes

  • Blend the white bean sauce until completely smooth for the creamiest texture.
  • Reserve some pasta water before draining the pasta. It's the easiest way to thin the sauce if it becomes too thick.
  • Stir the cheddar cheese into the warm sauce over low heat to help it melt smoothly and prevent a grainy texture.
  • Freshly shredded cheddar melts much better than pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
  • Cannellini beans create the creamiest sauce, but Great Northern or navy beans work well too.
  • Chickpea pasta is an easy way to boost the protein, iron, and fiber even more.
  • Leftovers will thicken as they cool. Simply stir in a splash of milk when reheating to bring back the creamy consistency.
  • This recipe is a great way to introduce beans in a familiar, low-pressure way while still serving a meal your toddler already knows and loves.
*If you're using chickpea pasta noodles then the nutrition for fiber, protein, and iron increases! Making a total of 20g protein, 8g fiber, and 3.5mg of iron per serving!
Scroll up to see full substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them! Appreciate all the love + support!
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