Butternut Squash Mac and Cheese from Almond Breeze
Recipe by Almond Breeze from allrecipes.com
Dinner 35 Mins.
Ingredients
8
8 servings
- •4 cups diced butternut squash
- •2 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
- •½ teaspoon garlic powder
- •½ teaspoon smoked paprika
- •1 pinch ground nutmeg
- •1 (15 ounce) can white beans, drained and rinsed
- •8 ounces white Cheddar cheese, shredded
- •3 cups packed chopped kale
- •1 pound whole wheat (or alternative grain) pasta
- •salt and ground black pepper to taste
- •Additional shredded Cheddar cheese for topping
Instructions
- 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.
- 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.
- 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.
- Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
- Cook the pasta according to package directions, drain, then mix with the sauce.
- Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.
Nutritional Facts
Per 8 servings
- Calories: 421
- Carbohydrate: 64g
- Fat: 12g
- Fiber: 9g
- Protein: 20g
- Sugar: 2g
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