Harvest Moon Pasta - Rachael Ray

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 lb pasta (macaroni or ziti, recommend hollow, ribbed pasta)
• 2 tablespoons extra virgin olive oil
• 1 medium onion
• 3 garlic cloves, chopped
• 2 tablespoons thyme
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 1 1/2 cups whole milk
• salt and pepper
• 1 dash nutmeg
• 1 (12 ounce) package frozen butternut squash, thawed
• hot sauce
• 1 cup parmesan cheese
• 1 cup sharp cheddar cheese
• fresh parsley
• 1 dash 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.