Harvest Moon Macaroni Ala Rachael Ray

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

Ingredients

• 1 lb macaroni
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock or 1 cup vegetable stock
• 1 1/2 cups whole milk
• salt, to taste
• pepper, to taste
• nutmeg, to taste
• 1 (10 ounce) box frozen butternut squash, defrested (see description for details) or 1/4 medium butternut squash, roasted, seeded, and peeled (see description for details)
• 3 dashes hot sauce
• 1 cup parmesan cheese, grated
• 1 cup extra-sharp cheddar cheese, shredded
• 1 handful fresh parsley leaves, finely chopped
• 1 teaspoon sweet paprika

Recipe

• 1 cook pasta according to package directions.
• 2 preheat broiler
• 3 heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• 4 scoot the onions off to the side of the pan and melt the butter.
• 5 combine the flour and the butter, whisk about a minute in the pan.
• 6 whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• 7 stir in the butternut squash and a few dashes of hot sauce.
• 8 reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• 9 combine the sauce and the pasta and transfer to a casserole dish (9x13 works well) and top with cheddar cheese.
• 10 place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• 11 top with the chopped parsley and paprika to garnish.
• 12 enjoy!