Fiber Packed Baked Mac & Cheese with Sharp Cheddar

Creamy baked sharp cheddar mac and cheese made with Goodles and blended white beans for extra fiber, finished with a buttery Parmesan-panko topping.

Real food. Real cooking. Human tested. 🍋

When life gives you lemons, make something delicious!

Vegetarian • High-Fiber • Family Dinner • Weeknight Meal • Comfort Food

Serves: 4

JUMP TO RECIPE

Inspiration for This Meal

My husband is from the South and loves all the “Southern foods.” Mac and cheese is especially a favorite in our household.

My husband had smoked a pork shoulder and we needed a side, so mac and cheese was an easy choice. I make this version a little more nutrient-dense by hiding some white beans in the cheese sauce and using Goodles. It makes me feel a little better about serving it—and eating it!

The beans blend right into the sauce, adding extra fiber and creaminess without making the mac and cheese taste like beans.

Serve it as a side with barbecue, or pair it with a simple green salad for a quick weeknight meal.

Ingredients

• 1 box Goodles noodles

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups milk, divided

• ½ cup canned white beans, rinsed and drained

• 1½–2 cups shredded sharp cheddar cheese

• ⅓ cup grated Parmesan

• ½ teaspoon Dijon mustard, optional

• ¼ teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

  
  

Panko Topping

• ½ cup panko breadcrumbs

• 1 tablespoon butter, melted

• 2 tablespoons shredded sharp cheddar

• 1 tablespoon grated Parmesan

• Small pinch garlic powder

• Freshly ground black pepper

  
  

Instructions

1. Preheat the oven to 400°F. Lightly grease a small baking dish with olive or avocado oil.

2. Cook the Goodles until just al dente according to the package directions. Drain and set aside.

3. Add the white beans and ½ cup milk to a blender and blend until completely smooth. Set aside.

4. In the same pot used for the noodles, melt 2 tablespoons butter over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly.

5. Slowly whisk in the remaining 1 cup milk, followed by the blended bean mixture. Cook for 2–4 minutes, stirring frequently, until the sauce begins to thicken.

6. Reduce the heat to low. Add 1½ cups cheddar, Parmesan, Dijon, garlic powder, salt, and black pepper. Stir until smooth. Add additional cheddar if you want it cheesier. My tip: Keep the sauce a little looser than you think it needs to be. It will continue to thicken in the oven.

7. Stir in the cooked Goodles, then transfer everything to the prepared baking dish.

8. In a small bowl, combine the panko, melted butter, cheddar, Parmesan, garlic powder, and black pepper. Sprinkle evenly over the mac and cheese.

9. Bake for 10–15 minutes, until hot and bubbling around the edges.

10. For an extra-crispy top, broil for 1–2 minutes at the end. Watch it closely—the panko can go from golden to burned quickly!

    
    

What I Thought

The white beans hide surprisingly well in the cheese sauce. You get some extra fiber and creaminess, but it still tastes like mac and cheese. I wouldn't add much more than ½ cup, though—I think that's the sweet spot for keeping them hidden.

I loved the crispy panko topping. My son did not! Next time, I’ll probably leave the panko off one section of the pan for him.

I also think a little mozzarella mixed into the topping could make the top even cheesier while still keeping some of that panko crunch.

This keeps really well and reheats easily, which makes it nice for leftovers.

Definitely making this one again.

Pantry Swaps & Substitutions

Cheese: Sharp cheddar gives this the most classic flavor, but you can mix in Gruyère, Monterey Jack, Colby, fontina, or mozzarella. I’d keep at least some sharp cheddar for flavor.

Goodles: Regular macaroni, shells, cavatappi, or another short pasta will work. If you switch pasta, keep an eye on the amount of sauce—you may need a little more or less depending on the noodle.

White beans: Cannellini, Great Northern, or navy beans all work well because they blend smoothly and have a mild flavor.

Panko: Leave it off entirely for a softer, creamier baked mac and cheese. You could also put panko on only half the dish if some people in your household prefer it without.

Add broccoli: Fold in lightly steamed or roasted broccoli before baking. Peas would also be an easy addition.

Milk: Whole milk will make the richest sauce, but 2% works well too.

Dijon: You can leave it out. It doesn’t make the mac and cheese taste like mustard; it just adds a little depth.

Storage & Leftovers

Store leftovers covered in the refrigerator for 3–4 days.

When reheating, add a small splash of milk before microwaving or warming on the stove. It helps loosen the cheese sauce again.