Ingredients
Stovetop Mac 'n Cheese:
- American cheese - 3 oz , grated
- Cheese (e.g., cheddar, gruyere, parmesan) - 3 oz , grated
- Fun-shaped gluten-free 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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