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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

421 calories; protein 19.5g 39% DV; carbohydrates 63.7g 21% DV; fat 11.8g 18% DV; cholesterol 30.8mg 10% DV; sodium 369.7mg 15% DV. Full Nutrition
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