Stovetop Mac 'n Cheese
with quick green beans
This creamy stovetop mac 'n cheese comes together so quickly, especially when we use last night's butternut squash and sweet potato soup as the secret ingredient. And if you're paleo, don't worry. You'll be making a delicious pork chop with a honey dijon sauce - yum!
Proteins
Cuisines
Ingredients
Stovetop Mac 'n Cheese:
- American cheese - 3 oz , grated
- Cheese (e.g., cheddar, gruyere, parmesan) - 3 oz , grated
- Fun-shaped pasta (e.g., fusilli, shells, elbow) - 3/4 lb
- Leftover butternut squash soup - 1.5 cups
- Milk, any type - 1 cup
Quick Green Beans:
- Green beans / haricot verts - 1 lb ((haricot verts are skinny French green beans))
- Butter - 1 Tbsp
- Sliced almonds - 2 Tbsp
Prep
- Green beans – Trim off ends. (Can be done up to 3 days ahead)
- Cheese – Grate. (Can be done up to 3 days ahead)
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Make
- Bring water to boil for pasta. When water boils, salt heavily, add pasta, cook till al dente, and drain
- In a >5 quart (4 73 liters) Dutch oven, heat up butternut squash soup until it’s lightly simmering
- Whisk in milk, and then add in your cheeses. Whisk or stir until melted and it forms a creamy cheese sauce
- Add in pasta and make sure cheese sauce covers every crevice. Season to taste with salt & pepper
- Place green beans into a microwave safe container, sprinkle with some salt, and cover with a wet paper towel. Microwave for 2 to 2.5 minutes, depending on thickness of beans
- Toss with 1 tbs. (15 ml) butter and sliced almonds. Season to taste with salt and pepper.
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