Ingredients
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2 cups (480 milliliters) dry rigatoni, whole wheat
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3 tablespoons (45 milliliters) butter
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1 clove garlic, minced
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1 teaspoon (5 milliliters) mustard seed
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3 tablespoons (45 milliliters) flour
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2 1/2 cups (600 milliliters) milk
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1 cup (240 milliliters) canned white beans, rinsed and drained
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1 cup (240 milliliters) soft Muenster cheese, cut into pieces
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1 cup (240 milliliters) sharp cheddar cheese, grated
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1/2 cup (120 milliliters) gruyere cheese, grated
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Extra gruyere, for topping
Directions
- Preheat oven to 350F (180C).
- Cook pasta until al dente.
- Put butter in a pot and heat to melt. Add garlic and mustard seed.
- Stir in flour to combine. Cook for a few minutes, stirring.
- Add milk slowly, stirring to combine. Cook on low to thicken.
- Pour drained and rinsed beans into a bowl and mash with a fork.
- Add mashed beans to pot and stir to combine.
- Mix in cheese and stir until melted.
- Season with salt and pepper.
- Add cooked pasta to pot and mix until pasta is covered.
- Pour pasta into a baking dish and top with extra gruyere.
- Back 15-20 minutes or until cheese is bubbling and starting to brown.
- Enjoy!
