Chef Nick's Butternut Mac & Cheese - WSMV News 4

Chef Nick's Butternut Mac & Cheese

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Butternut Mac & Cheese

Serves 4-6

1 pound cavatappi pasta

½ cup pancetta cubed

1/3 cup olive oil

1 small butternut squash

3-4 fresh sage leaves

5 cups chicken broth

1 cup milk

½ cup shredded parmesan cheese

½ cup shredded pecorino cheese

Cook the pasta till al dente drain and set aside. Heat olive oil in a sauté pan and add pancetta. Cook over low heat till crispy and set aside. Remove skin and seeds from squash and cut into small cubes. In a medium saucepan bring stock to a boil and add squash. Cook until tender, about 10 minutes. Place squash, milk and a little bit of the chicken stock to a food processor or blender and puree till smooth. Pour mixture into a large saucepan over medium heat and add pasta and cheese. Mix together till cheese is melted. If too dry add some milk. Add pancetta, sage leaves, salt and pepper to taste and serve!

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