3 cups dry medium shell pasta
3 cups chopped kale
1 (15.5 ounce) can Michigan White Beans, drained and rinsed, or 1-1/2 cups cooked dry beans
1-3/4 cup 2% milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1 teaspoon pink salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
4 ounces shredded gouda cheese
8 ounces shredded cheddar cheese
1/4 cup grated parmesan cheese
2-1/2 cups diced butternut squash, roasted
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
