Name: Butternut Squash Mac and Cheese
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 4 cups diced butternut squash (about 1/2 a medium butternut squash); 2 1/2 cups Almond Breeze Unsweetened Original Almondmilk; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Pinch ground nutmeg; 1 (15 ounce) can white beans; drained and rinsed; 8 ounces (about 2 cups) white cheddar cheese; shredded; 1 bunch kale; chopped (about 3 packed cups); 1 pound whole wheat (or alternative grain) pasta; Salt and pepper; additional cheese; for topping

Directions

Butternut Squash Mixture

Step 1 complete
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 complete
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 complete
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 complete
Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.

Pasta

Step 5 complete
Cook the pasta according to package directions, drain, then mix with the sauce.
Step 6 complete
Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.