Butternut Squash Mac and Cheese

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Medium

Serves Up To

8

Servings


Nutrition Information

Total Fat10.6 g
Sodium275.8 mg
Potassium727.0 mg
Total Carbohydrates41.1 g
Dietary Fiber9.5 g
Protein16.1 g

Ingredients

  • 4 cups diced butternut squash (about 1/2 a medium butternut squash)
  • 2 1/2 cups Almond Breeze Unsweetened Original Almondmilk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch ground nutmeg
  • 1 (15 ounce) can white beans; drained and rinsed
  • 8 ounces (about 2 cups) white cheddar cheese; shredded
  • 1 bunch kale; chopped (about 3 packed cups)
  • 1 pound whole wheat (or alternative grain) pasta
  • Salt and pepper
  • additional cheese; for topping

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 4

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

  5. 5

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

  6. 6

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

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Courtesy of: Fannetastic Food

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