Serve hot garnished with bacon bits and green onions if desired. Spread evenly over macaroni and bake 15-20 minutes until bubbly and golden. Add seasoned breadcrumbs, stir until moistened. In a small microwave safe bowl, melt remaining 2 tbsp (30 mL) of butter. Pour mixture into a lightly greased 9 x 13 inch (23 x 33 cm) casserole dish. Transfer sauce into pot with macaroni, stir until combined. Remove from heat, season with salt and pepper.
Add grated cheese, a ½ cup (125 mL) at a time, stirring until melted continue until no cheese remains.
Add puréed beans, Dijon mustard, nutmeg and cayenne pepper, stir to combine. Add garlic, sauté 1 minute until fragrant. Add onion and sauté until softened, about 5 minutes. In a large skillet over medium heat melt 2 tbsp (30 mL) butter. Add another ½ cup (125 mL) milk and pulse until combined. Add ½ cup (125 mL) of milk process until smooth. Transfer beans to a food processor fitted with a metal blade. Pour beans into a colander or strainer, rinse with cold water. Cook macaroni al dente according to package directions.
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