With their tender but firm texture,
lentils are a great replacement for
pasta in this riff on mac ‘n cheese.
The acid in the tomato helps
balance the richness in this dish.
Makes
6 servings (4 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 400°. Coat an
8-inch-square baking dish with
nonstick spray.
Melt butter in a saucepan over
medium heat. Stir in garlic and cook
until fragrant, 1 minute. Whisk in flour; cook
2 minutes. Whisk
in milk, bring to a boil, and cook
until thickened, 2 minutes; season
with salt, pepper, and nutmeg.
Stir in tomato.
Off heat, stir in lentils and ½ cup
each Parmesan and Cheddar;
transfer to prepared dish. Cover
dish with foil and bake lentils
30 minutes. Remove foil, top with
remaining ¼ cup each Parmesan
and Cheddar. Bake casserole until
cheeses are browned, 10 minutes.
Let casserole cool on a rack
5 minutes, then top with parsley.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 279
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 34mg 11%
Sodium 276mg 11%
% Daily Value*
Carbs 26g 8%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.
