Butternut Squash Mac and Cheese from Almond Breeze

Butternut squash, white beans, Cheddar cheese, kale, and whole wheat pasta combine for a nutritious meal on a chilly day.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 421 Calories

Ingredients

• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 (15 ounce) can white beans, drained and rinsed
• 4 cups diced butternut squash
• 8 ounces white Cheddar cheese, shredded
• 3 cups packed chopped kale
• 1 pound whole wheat (or alternative grain) pasta
• Additional shredded Cheddar cheese for topping
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 2.5 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew B

Recipe Instructions

Step 1

Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.

Step 2

Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.

Step 3

Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.

Step 4

Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.

Step 5

Cook the pasta according to package directions, drain, then mix with the sauce.

Step 6

Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.