Macaroni and cheese with cannellini beans
The Culinary Institute of America · 6 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cannellini beans
Ahead: soak the cannellini beans overnight, then boil and simmer them with an onion and a bay leaf; drain.
- oil
- pancetta or bacon
- garlic
Cook the pancetta or bacon in a touch of oil three or four minutes until crisp, coloured and rendered.
- onion
- minced shallot
- bay leaves
Add the onion, shallot and garlic in that order and cook three or four minutes until soft and translucent; add the bay leaves.
Softening the aromatics
- 1 tbsp butter
- 3 tbsp flour
Add 1 tbsp butter and 3 tbsp flour to make a roux and cook it a couple of minutes.
- whole milk
- parmesan
- fontina
- white cheddar
- Gruyere
- whole grain penne pasta
Add the milk, raise to high heat, whisk the bits off the pan and bring to a boil; simmer a few minutes until thickened.
Turn the heat down, stir in the parmesan, fontina, white cheddar and Gruyere until melted.
The cheeses
Rub individual dishes (or a three-quart dish) with olive oil, sprinkle with bread crumbs, fill with the macaroni and cheese and top with toasted bread crumbs.