Macaroni & Cheese –

Macaroni & Cheese

  By lentilsorg      

July 17, 2015

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 8


  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.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium410 mg
Potassium295 mg
Protein21 g
Cholesterol80 mg
Sugar6 g
Total Fat20 g
Saturated Fat12 g
Total Carbohydrates44 g
Dietary Fiber4 g