Ingredient Checklist


Instructions Checklist
  • Cook macaroni as directed on package. Drain and return to pot; keep warm. While macaroni cooks, in a medium saucepan melt the light butter with canola oil over medium heat. Stir the flour into the butter. Whisk in the milk all at once. Cook and stir until milk is thickened and bubbly. Cook 1 minute more. Remove the pan from the heat and add the cheese; stir until smooth. Stir in the yogurt. Add sauce to macaroni and stir to combine.

  • Stir in cannellini beans, rosemary, and tomato sauce. Heat through.

Nutrition Facts

439 calories; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 33 mg cholesterol; 338 mg sodium. 410 mg potassium; 57 g carbohydrates; 5 g fiber; 5 g sugar; 20 g protein; 0 g trans fatty acid; 567 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 144 mcg folate; 0 mcg vitamin b12; 300 mg calcium; 3 mg iron;