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Recipe by

Lentils.org

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Macaroni & Cheese

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    3 cups (750 mL) elbow macaroni

    2 Tbsp (30 mL) unsalted butter

    1½ cups (375 mL) evaporated milk

    1 cup (250 mL) cooked split red lentils

    2 Tbsp (30 mL) minced shallots

    1 garlic clove, minced

    ¼ cup (60 mL) white wine

    ¼ tsp (1 mL) cayenne pepper

    1 egg, whisked

    2 cups (500 mL) grated aged cheddar

    ¾ cup (190 mL) grated Asiago cheese

    salt & ground black pepper, to taste

    2 Tbsp (30 mL) chopped chives

Directions

  1. COOK pasta in a large pot of boiling, salted water and drain.
  2. RETURN to pot and melt in 1 Tbsp (15 mL) butter. Toss to coat.
  3. PUREE the milk and cooked lentils together in a bowl, using a hand blender. Set aside.
  4. MELT remaining butter in a medium sauce pot and sauté shallots and garlic until soft. Whisk in the wine, cayenne, and lentil mixture.
  5. REMOVE the pan from the stove and allow to cool. Whisk in the egg. Add pasta and cheese. Stir to combine. Over low heat, continue to stir 1-2 minutes or until it thickens. Season with salt and pepper.
  6. GARNISH with chives and serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 450
  • Total Fat 20 g
  • Saturated Fat 12 g
  • Cholesterol 80 mg
  • Carbohydrates 44 g
  • Dietary Fibre 4 g
  • Sugar 6 g
  • Protein 21 g
  • Sodium 410 mg
  • Potassium 295 mg
  • Folate 97 mcg

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