Butternut Squash Mac and Cheese
Cook Time:
35
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 10.6 g |
|---|---|
| Cholesterol | 30.0 mg |
| Sodium | 275.8 mg |
| Potassium | 727.0 mg |
| Total Carbohydrates | 41.1 g |
|---|---|
| Dietary Fiber | 9.5 g |
| Sugars | 0.7 g |
| Protein | 16.1 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
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
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
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
Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
- 5
Cook the pasta according to package directions, drain, then mix with the sauce.
- 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:
Courtesy of: Fannetastic Food
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