Stovetop Butternut Squash Mac and Cheese
Ingredients
- 1 pound pasta
- 2 tablespoons unsalted butter
- 1/2 shallot, chopped
- 3 cloves garlic, chopped
- 4 cups butternut squash, cubed
- 1.5 cups low sodium chicken stock
- 1/2 cup canned cannellini beans (drained and rinsed)
- 2 cups whole milk
- 8 ounces (1/2 pound) white cheddar cheese, grated
- 1/2 cup Pecorino Romano, grated
- salt and pepper
Preparation
In a large heavy bottom pot, melt butter over medium heat
Add shallot and garlic and sauté for a few minutes
Add butternut squash and chicken stock
Bring to boil then reduce to simmer and cover for about 15 minutes until squash is soft (test with butter knife or fork, it should slice or mash very easily once done)
When squash starts cooking turn on pasta water
Once squash is done, drop the pasta in a pot of salted boiling water. Cook a few minutes under suggested cooking time as it will finish in the cheese sauce
Then add squash mixture to a high speed blender (I used my Vitamix), followed by the milk and beans
Blend until smooth (only takes a few seconds)
Add mixture back to pot, add cheese add pinch of pepper. Stir gradually until cheese is melted
Once cheese is melted, add pasta and mix to combine. Season with more pepper and salt to taste if needed
Store leftovers in a container in the fridge and reheat in a pot on the stove with a little butter and milk