Lentil macaroni and cheese | Heart and Stroke Foundation
With a little extra help from lentils this macaroni and cheese has a hit of protein and smooth texture that little ones will love.
Keywords
- macaroni
- cheese
- lentil
- vegetarian recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heartandstroke.ca.
Ingredients
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 tbsp (25 mL) chopped fresh parsley
- 2 1/2 cups (750 mL) whole wheat macaroni, fusilli, rotini or bowtie pasta
- 2 tbsp (25 mL) soft, non-hydrogenated margarine
- 3 tbsp (45 mL) all-purpose flour
- 2 tsp (10 mL) Italian seasoning
- 2 cups (500 mL) milk
- 3/4 cup (175 mL) shredded light, old cheddar cheese
- 1/4 tsp (1 mL) fresh ground pepper
- 1 can (19 oz/540 mL) lentils, drained and rinsed
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