Harvest Moon Macaroni - Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb macaroni
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 1/2 cups whole milk
• salt & freshly ground black pepper
• nutmeg, grated to taste
• 1 (10 ounce) box frozen butternut squash, defrosted
• 2 -3 dashes hot sauce, a few dashes
• 1 cup parmigiano-reggiano cheese, grated
• 1 cup cheddar cheese, grated (sharp)
• fresh parsley leaves, finely chopped
• 1 teaspoon sweet paprika

Recipe

• 1 bring water to a boil, season with salt and cook macaroni to al dente.
• 2 preheat broiler and place rack in middle of the oven.
• 3 heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• 4 scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• 5 stir in butternut squash and a few dashes hot sauce. reduce heat. when sauce comes to a bubble, stir in parmigiano. combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow cheddar, chopped parsley and paprika. brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.