Butternut Squash Mac and Cheese from Almond Breeze
Pairs well with a crisp autumn day and good company. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 4cups diced butternut squash
- 2½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
- ½teaspoon garlic powder
- ½teaspoon smoked paprika
- 1pinch ground nutmeg
- 1(15 ounce) can white beans, drained and rinsed
- 8ounces white Cheddar cheese, shredded
- 3cups packed chopped kale
- 1pound whole wheat (or alternative grain) pasta
- salt and ground black pepper to taste
- Additional shredded Cheddar cheese for topping
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.