How to Make It
In a large pot, melt butter over medium heat. Add butternut squash, shallot, and garlic and cook for 10 minutes, or until the vegetables caramelize and soften completely. Stir frequently.
Increase heat to high and add chicken stock and cashew milk, making sure to scrape up any brown bits. Bring to a boil.
Reduce heat to medium and pour in the uncooked macaroni. Cook for 20 minutes, stirring continuously to ensure the bottom doesn’t stick.
Once the pasta has cooked through, remove pot from the heat and add salt, nutmeg, and cheddar and Manchego cheeses, stirring until thick and creamy.
Sprinkle with chives and serve immediately.