Source: Parents Magazine

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Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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.

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

Nutrition Facts

439 calories; fat 13g; cholesterol 33mg; saturated fat 7g; carbohydrates 57g; mono fat 1g; poly fat 1g; insoluble fiber 5g; sugars 5g; protein 20g; vitamin a 566.7IU; vitamin c 2.2mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 4.6mg; vitamin b6 0.1mg; folate 143.8mcg; vitamin b12 0.2mcg; sodium 338mg; potassium 410mg; calcium 300mg; iron 3.3mg.
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