Step 1

Make the Butternut Squash Mac and Cheese.

Step 2

Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.

Step 3

Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.

Step 4

Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.

Step 5

Add the corn and kidney beans to the tomato mixture and stir.

Step 6

Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).

Step 7

Add the cooked noodles and stir to combine

Step 8

Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.