In The Bender Kitchen: Sarah and Ryan cook up sneaky mac and cheese

CT Style

NEW HAVEN, Conn. (WTNH) – Sarah Cody, and Ryan Kristafer are cooking up a great meal with College Inn Broth.

Sneaky Mac and CheeseIngredients:

3 cups College Inn® Fat Free and Lower Sodium Chicken Broth

8 oz. dry pasta (whole grain elbows or rotini)

1 can (14.5 oz.) Del Monte® Sliced Carrots, drained

½ cup milk

1 can (15.5 oz.) white or cannellini beans, drained

2 cups (8 oz.) shredded sharp Cheddar cheese, divided

Salt and black pepper, optional


  1. Bring broth to a boil in a large saucepan; add pasta and reduce heat to medium-high. Cook according to package directions, stirring frequently, except do not drain.
  2. Meanwhile, place carrots and milk in a blender; puree until smooth.
  3. Add beans to blender; puree until smooth, scraping down sides of blender twice.
  4. Stir pureed mixture into pasta until coated.
  5. Cook over medium heat 2 to 3 minutes or until sauce is slightly thickened.
  6. Stir in cheese and cook until cheese is melted and season to taste with salt and pepper, if desired. Serve with toppings, as desired.

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