Ingredients:
2 cups (470 ml) dry tube-shaped pasta (such as macaroni, penne, or whole wheat rigatoni)
3 tablespoons (45 ml) butter
1 clove garlic, minced
1 teaspoon (5 ml) mustard seeds
3 tablespoons (45 ml) flour
2 ½ cups (598 ml) milk
1 cup (240 ml) canned white beans, rinsed and drained
1 cup (240 ml) chopped soft Muenster cheese
1 cup (240 ml) grated sharp cheddar cheese
½ cup (120 ml) grated gruyere cheese
Extra grated gruyere, for topping
Method:
Preheat oven to 350 F (175 C).
Cook pasta until al dente (about 3/4 cooked, still firm). Drain and reserve.
Melt butter in a large pot over medium heat.
Add garlic and mustard seed to the butter and stir, then add in flour, stirring to combine. Continue to cook and stir for a few minutes, until staring to lightly colour.
Add milk slowly, stirring to combine. Cook and stir over low heat until thick, 2-3 minutes.
Meanwhile, mash the cannellini beans with a fork to make a paste.
Add mashed beans to butter-flour-milk mixture and stir to combine.
Turn off the heat and mix in the Muenster, sharp cheddar, and gruyere cheeses, stirring until melted.
Season with salt and pepper.
Add the reserved cooked pasta to mixture and stir to coat.
Transfer the pasta-sauce-cheese mixture from the pot to a prepared baking dish and top with extra gruyere.
Bake 15-20 minutes or until cheese is bubbling and starting to brown. Serve immediately.
Enjoy!
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