Tasty Recipes Butternut Squash Mac and Cheese from Almond Breeze

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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."

Ingredients :

• 4 cups diced butternut squash
• 2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
• 1/2 teaspoon garlic powder
• 1/2 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 :

Prep : 15M	Cook : 8M	Ready in : 35M

• 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.

Notes :

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