Recipes / pulses recipes /

Lentil Macaroni and Cheese

Lentil Macaroni and Cheese

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegetarian

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

1/2 cup lentils dried
2 1/2 cups pasta elbow macaroni
3 tbsps butter
4 tbsps flour
1/8 tsp nutmeg ground
2 1/2 cups milk
1 cup cheddar cheese aged white; shredded
1 1/2 cups cheddar cheese sharp; shredded
1 tbsp rosemary fresh; chopped
3 ounces spinach baby, fresh
4 tbsps butter melted
1/2 cup breadcrumbs whole wheat
1/2 quinoa uncooked
1/3 cup parmesan cheese

Instructions

Place lentils and 3 cups water into a medium pot and bring to a boil. Once boiling turn down heat and simmer for 25 minutes. Drain lentils and set aside.
Cook macaroni according to package directions drain well. Set aside.
Preheat oven to 350 F.
In a large skillet over medium heat, add 3 tablespoons of butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the cheese. Once the cheese is melted add in the fresh rosemary and spinach. Turn heat off and add the cooked macaroni and lentils to the pan and stir until the noodles and lentils are well coated. Season with salt and pepper, to taste. Transfer the mixture into a casserole dish.
In a small bowl mix together the melted butter, bread crumbs, quinoa and parmesan cheese.
Sprinkle over the top of the casserole.
Bake on 350 F until bubbly and crust is golden brown, about 25-30 minutes.
Remove from oven and let rest for 5 minutes. Serve warm.