Healthy Mac and Cheese

Bring a large pot of water to a boil and season it with a teaspoon of salt. Once it's boiling, add the pasta and cook until tender, according to the package directions. 2. While you wait on the pasta, add the entire can of white beans to a high-speed blender. (Including the liquid; don't drain or rinse them.) Add 1 teaspoon of salt, the garlic powder, and black pepper, plus ¼ cup of water. Secure the lid and blend until very smooth. 3. When the pasta is done cooking, drain the noodles and set them aside for a moment. Pour the blended bean mixture into the pot and bring it to a boil on the stove. As soon as it's bubbling, turn off the heat and stir in the shredded cheese until it has melted. 4. Transfer the pasta back to the pot with the cheese sauce and stir well. Season with additional salt, to taste. (I add another ½ teaspoon, but this will vary based on the type of salt you use and your taste buds.) Add a pinch of nutmeg for an unexpected and delicious flavor, then serve warm with any extra toppings you like, such as cooked chicken or steamed broccoli. 5. Leftover mac and cheese can be stored in an airtight container in the fridge for up to 5 days. 6. prep5 mins 7. cook15 mins 8. total20 mins