Lentil Macaroni and CheeseFeatured

Lentil Macaroni and Cheese


For 4 Person(s)

Lentil Macaroni and Cheese

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


Cook the lentils and set aside.

Cook the macaroni according to the package instructions and 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 350F until bubbly and crust is golden brown, about 25-30 minutes.

Remove from oven and let rest for 5 minutes. Serve warm.