combines well with friendly company and a cool fall day. Any Almond Breeze can be used for more creaminess. Almond Breeze Unsweetened Original should be replaced with Almond-Cashew Blend.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 9 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 370 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |