Teresa Sabga
Total time
30 Mins
Active time
30 Mins
Yield
6 servings 

One pot and 30 minutes is all you need to fill up on fall flavors. (And secretly get your kids to eat their vegetables!) Caramelized butternut squash melts down to replace heavy cream, adding extra luxurious, velvety texture to this reinvented classic. We also use unsweetened cashew milk to intensify the earthiness of the squash while cutting back on calories and fats. This comforting mac and cheese is all about maximum flavor and minimum cleanup. 

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. 

 

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