Step 1

Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and rinse the pasta when done. Pour pasta back into the original pot and set aside.

Step 2

Chop the carrot into 1 inch coins. In a small pot, bring some water to a boil. Boil the carrot for 5-6 minutes, until it is tender enough to easily blend.

Step 3

In a blender, add the white beans, boiled carrot, and the rest of the ingredients for the cheese sauce. Blend a few minutes until the sauce is smooth and creamy. Taste the sauce and adjust flavors to your liking.

Step 4

Pour the cheese sauce in to the pot with the pasta. Bring the heat to low and stir until evenly coated and warm.

Step 5

Enjoy immediately! Top with scallions, chopped tomatoes, or anything you’d like. This white bean mac and cheese will keep in the fridge for 4-5 days. The sauce thickens in the fridge, but will become smooth and saucy again when warmed up.