1. Spray an 8-by-8 or 7-by-10 inch pan with vegetable cooking spray. Fill a large pot with water and bring to a boil over high heat. Add macaroni and cook until al dente, about 6 minutes. Drain and add to the prepared pan.

2. While pasta cooks, prepare sauce. Place beans in a food processor or blender. Add 2 tablespoons of the milk and puree until very smooth. Transfer 1/2 cup of the puree to a medium saucepan and refrigerate the rest for another use (can be added to soups or dips) or discard.

3. Add remaining 3/4 cup milk, half-and-half, cornstarch, salt, mustard, pepper, nutmeg, onion powder, and pepper flakes (if using) to the saucepan with the bean puree. Whisk until smooth and cook over medium heat, stirring constantly, until bubbly and thickened. Reduce heat to low and add cheese, stirring until it's completely melted and sauce is smooth. Pour cheese sauce over pasta and gently stir until all macaroni is coated with sauce. Set aside.

4. Preheat broiler. In a small bowl, stir together bread crumbs, paprika, parsley, and Parmesan. Add oil and mix to coat crumbs. Sprinkle on top of macaroni and broil until lightly browned, about 4 to 5 minutes. Watch carefully, as topping can burn quickly. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2012