Looking for an ultra cozy (but still somewhat light) dish? This almond milk mac and cheese is packed with butternut squash, kale, white beans, and melty cheddar cheese.
Who knew something could be so comforting and nutritious at the same time?! 😉
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Thanks to Almond Breeze for sponsoring this post, originally published in 2015!
Butternut Squash Mac and Cheese
This dish is cheesy comfort food at its finest, but with a sneaky nutritious punch, thanks to the fiber-filled butternut squash, kale, and whole wheat pasta, and the protein-packed white beans.
The unsweetened almondmilk helps to keep things on the lighter side, too, while adding some lactose-free calcium to the mix.
Gotta love that crispy cheesy goodness that forms on top while baking, too. Yum!
Recipe Ingredients
Here’s what you’ll need to make this autumn-inspired almond milk mac and cheese:
- whole wheat pasta (Any kind works! You can also use regular pasta if desired.)
- butternut squash
- almond milk (be sure to get unsweetened and unflavored)
- cheddar cheese
- kale
- white beans (I used cannellini beans)
- spices (garlic powder, smoked paprika, and nutmeg)
How to Make Mac and Cheese with Almond Milk
Start with the butternut squash, Almond Breeze, and spices in a pot. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft.
To save time (and to make this easier, because I assume you guys hate cutting butternut squash as much as I do…), consider buying pre-cubed butternut squash. Most grocery stores sell it! Once the squash is soft, transfer it to a blender with the beans, blending until smooth.
Then, transfer it back to the pot, slowly stir in the cheese, then add the kale. Once the kale is wilted, you’re ready to go!
Now all you need to do is mix your (cooked) pasta with the sauce. You can eat it then and there, or, if you want, pour it into a casserole dish, sprinkle a little extra cheese on top, and broil until golden brown and bubbling. Then, all that’s left to do is feast. 🙂
Enjoy as-is or with a big side salad for some extra veggie power.
This almond milk mac and cheese recipe makes about 8 servings, so it’s a good one for the whole family, for guests, or just to make for yourself to eat all week. (You’ll find the full recipe near the end of this post). Enjoy – I hope you love it!
Looking for more pasta recipes? Check these out:
- Sage Butter Pasta with Chicken Sausage
- Veggie Pesto Pasta with Broccoli
- Tomato Garlic Pasta with Ground Turkey
- Healthy Pasta Dinner Ideas (Mix & Match)
Butternut Squash Mac and Cheese with Almond Milk (Lightened-Up)
Cheesy comfort food at its finest, but with a sneaky nutritious punch, thanks to the fiber-filled butternut squash and kale, whole wheat pasta, and the protein-packed white beans.
Ingredients:
- 4 cups diced butternut squash (about 1/2 a medium butternut squash)
- 2 & 1/2 cups Unsweetened Original Almond Breeze
- 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
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.
Thank you to my friends at Almond Breeze for sponsoring this post.
