Ingredients

• 4 cups diced butternut squash
• 2.5 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
• 0.5 teaspoons garlic powder
• 0.5 teaspoons smoked paprika
• 1 pinch ground nutmeg
• 1 , 15 ounce
• 8 ounces white Cheddar cheese , shredded
• 3 cups packed chopped kale
• 1 pound whole wheat , or alternative grain
• salt and ground black pepper to taste
• Additional shredded Cheddar cheese for topping

Instructions

1. 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.
2. 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.
3. 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.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

Nutrition per serving